Long-time readers already know I’m not much of a summer lover (it’s my fourth favourite season, after all), but this year I have a plan to make it the happiest one yet. I’m arming myself with a few strategies to keep us cool and content during the coming months, and have lists upon lists of ideas, recipes, books, movies and bucket list wishes to keep the kids (who range in age from 3 to 18) happy over the next two months.
First in the lineup is knowing how to make roasted fish tacos. I’m teaching everyone I know this simple, simple dinner recipe (including my own kids), because a) it’s delicious b) it’s quick and easy c) you can rely on several store-bought shortcuts if that’s your jam to make this meal even easier to put together and d) it’s just as easy to make for two people as it is for ten.
The list of ingredients is quite concise. You’ll need:
- Fish (we love salmon, but white fish works just as well)
- Slaw (you can make your own or you can buy a pack of kale slaw - readily available at most grocery stores and Costco. If you buy it – hey, why not? – trash the accompanying dressing and douse the veggies with a generous splash of olive oil, white wine vinegar and salt instead)
- Guacamole (homemade or store-bought) or mashed avocado
- Lime wedges
- Chopped tomatoes
- Sliced green onions
- Corn tortilla (but wheat ones also work if that’s what you prefer)
To make the tacos, do the following:
1. Drizzle the fish with olive oil and lime juice. You can add lime zest as well, if you like. Then sprinkle with salt, chili powder and cumin. Roast at 400°F for 10 to 15 minutes, depending on the size of the fish.
2. While the fish is in the oven, assemble/make the slaw and guacamole, and warm the tortillas (I do mine in a dry skillet, so they get golden and crispy). Chop the tomatoes and green onions.
3. Place the tortillas in a clean dish towel to keep them warm. Flake the fish and pile it onto a plate. Serve with bowls of slaw, guacamole, lime wedges, chopped tomatoes and sliced green onions. Feel free to add some tortilla chips and salsa on the side.
Here’s to having a happier, tastier summer, friends.