When Tom goes to wings on Tuesday nights I always plan a meal that he would never, ever consider eating. He can be a picky eater so it’s my chance to cook outside the box a bit. This is my latest creation. It was super hot outside and I wanted something light, full of vegetables and easy to prepare without turning the oven on. I know I’m always looking for easy summer dinner inspiration and I liked this one so much I thought I’d share. Enjoy!
Easy Fish Taco Plate
- One large white fish filet (I used Pollock)
- Smoked paprika
- Seasoning salt
- Black pepper
- Coconut oil for frying
- 1 tbsp. olive oil
- 1 tbsp. lime juice
- 1 tsp. honey
- ½ small bag of shredded coleslaw mix
- ¼ yellow bell pepper, chopped
- 1 green onion, chopped
- Salt, to taste
- ½ avocado, chopped
Sprinkle fish generously on both sides with the spices. Heat coconut oil in a small frying pan over medium heat and cook the fish according to package directions. Mine was good with about 2 minutes on each side. Once fish is deep golden brown and cooked through, remove from heat.
While the fish cooks, make the slaw. Toss all of the ingredients together except for the salt and avocado. Taste and add salt if desired. Plate the slaw and top with the chopped avocado, then the cooked fish. Serve!