We love fish tacos and have been obsessed with sprinkling our Spicekick Taco Spice Kit over strips of whitefish for a restaurant-quality taste (no kidding!). We saute these in a pan in a bit of oil but you can also grill the fish.
For the fish:
1 pound whitefish fillets*, cut into thick strips to fit taco shells
1/2 Spicekick Taco Spice Kit
1 tablespoon oil
For the creamy taco sauce:
1/2 cup mayo (or use half mayo, half sour cream)
2 teaspoons hot sauce, or to taste
2 teaspoons fresh lime juice (about 2 wedges)
Additional Spicekick Taco Spice Kit for extra kick
Taco shells or lettuce wraps
Cilantro, jalapenos, avocado, cabbage, radishes
To make the fish: Pat the fish dry. Coat the fish thoroughly with the spice kit. Place a sauté pan or skillet over medium heat. Add the oil and when the oil is shimmering, add the fish. When the fish is opaque halfway through, turn the fish, about 5 minutes, depending on the thickness of the fish. Cook the other side until cooked through, about 3 minutes.
To make the taco sauce: Combine all of the sauce ingredients.
Assemble the tacos with your favorite shells and toppings. Drizzle with the sauce.
Kitchen note: *We like using whitefish like tilapia, halibut, or cod, or shrimp.
Recipe created by Chef Michelle Dudash, RDN, founder of Spicekick Meal Spice Kits and author of the top-selling cookbook Clean Eating for Busy Families.