It’s Taco Tuesday!  I’ll admit I’m not very good at keeping to a routine meal schedule.  The best I can do is get the family together at the table most nights for dinner, though rarely at the same time…it can be 5:30, 7:30, sometimes creeping to 8:30.

But somehow Taco Tuesday started a few years ago and for nearly a year we had ground turkey (turkey mince) tacos every Tuesday for dinner.  The kids loved it, I knew they’d eat it, it was easy, healthy – slam dunk.  But then when Libby, my oldest, became vegetarian last year, I stopped making them.  And Taco Tuesday went on hiatus.

Until now…..I’m bringing it back with fish tacos.  I’ve been making this recipe for nearly a decade, but kind of forgot about it for the past year.  And when I made it this week, it was such a huge hit that I knew I had to post it.

I know the concept of fish tacos throws a few people off, and just doesn’t seem right.  But give them a try, and I promise you’ll be a convert.  Happy Taco Tuesday!

Fish Tacos with Tomato and Avocado Salsa (serves 4)

Note:  Best with corn tortillas, but if those aren’t available, which is often the case in the UK, use flour tortillas.

1-1.5 lbs. (approx 0.5 kg) white fish fillets, such as cod or tilapia

Juice of 1/2 lime

Salt and pepper

8 corn tortillas

¼ cup (25 grams) crumbled feta or cotija cheese

About 2 handfuls chopped cabbage

For the tomato and avocado salsa:

2 tomatoes, chopped

2 avocados, chopped

2 green onions, thinly sliced

3 tablespoons lime juice

Handful of fresh cilantro / coriander, chopped

2 teaspoons chopped mild green chilli (e.g. jalapeño)

For the lime and garlic drizzling sauce:

2 garlic gloves, finely chopped

3 tablespoons lime juice

1 teaspoon chopped mild green chilli (jalapeno)

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Preheat oven to 350°F / 175°C.  Place fish in single layer on a rimmed baking sheet. Sprinkle fish with salt and pepper and squeeze juice of 1/2 lime over it. Place fish in the oven and bake until just opaque in center, about 8 minutes.  Let rest for 5 minutes then flake the fish with a fork and place in a medium bowl.

Meanwhile, make the tomato and avocado salsa:  Mix tomato, avocado, onion, 3 tablespoons lime juice, cilantro, and 2 teaspoons green chilli in small bowl.  Season with salt and pepper.

Make the lime and garlic drizzling sauce:  Mix garlic, 3 tablespoons lime juice, and 1 teaspoon green chilli in a small bowl.

Wrap tortillas in foil and place in oven once fish has finished baking.  Keep tortillas in oven until heated through, about 15 minutes.

Place the fish, salsa, drizzling sauce, tortillas, cheese and cabbage on the table and let everyone help themselves and make their own tacos.