This was a recipe born out of a need to use up leftover fish and corn on the cob … it was late summer so we also had an over-abundance of vegetables from the garden (but no cabbage!) and we happened to have an avocado on hand. Little did I know my parents had never had fish tacos before. I remembered the fish tacos we’d had in California, and the idea just struck me that all of this stuff would taste good together. So I stirred up some vegies, heated the fish, and served it all with crunchy taco shells, showing them how to fill them … They loved them. This was years ago and we have all since had the opportunity to eat fish tacos elsewhere in many different ways. I just had some in Colorado that were served with a lovely mango salsa. Those were nice, but I think I still prefer these.
I know that fish tacos are supposed to be served on soft corn tortillas with lots of cabbage and avocado cream and don’t get me wrong, they are good like that, but … well, I like my tacos crunchy. And I’m not that crazy about cabbage. Besides, who says you can’t have a crunchy fish taco?
You could certainly make this the “traditional” way with corn tortillas if you like. Just warm the tortillas before you add the toppings.
How many people this serves depends on how much fish and taco shells you have. The vegie melange is quite forgiving: you can adjust the types and quantities of the vegies to suit whatever you prefer/have on hand and the amount needed.
Fish Tacos with Zucchini Avocado Summer Vegie Melange
Ingredients:
- 1 t. olive oil
- 1/2 of a small zucchini, chopped
- 1/2 of an onion, chopped
- 1 clove garlic, chopped
- 1 – 2 t. finely chopped jalapenos
- 1/2 of a small bell pepper, chopped
- 1/4 c. sweet corn, cooked
- 1 ripe tomato, chopped
- 1/2 of an avocado, chopped
- Cooked fish, cut into strips (I used leftover Parmesan-Almond Crusted Fish)
- Taco shells
- Fresh cilantro leaves
- Lime wedges
- Shredded cheese or crumbled goat cheese (optional)
Directions:
- Spray a pan with cooking spray, then drizzle it with olive oil. Heat to med-high heat.
- Sautee the zucchini, onion, and garlic in the pan until onion is translucent. Add the peppers and the corn and cook briefly till all the vegies are warm and lightly cooked. Sprinkle with Red Robin salt (or just regular salt) and fresh ground pepper to taste.
- Remove pan from heat. Stir in the tomato and avocado.
- Meanwhile heat up the fish. Crisp the taco shells in the oven.
- In each taco shell, put a strip or two of cooked fish, and top with the vegie melange and cheese (if desired). Sprinkle with cilantro.
- Serve with lime wedges.
Nutrition Information:
