Easiest Fish Tacos, Pineapple Guacamole, and Cinco de Mayo Recipes
Happy Cinco de Mayo! Though we’re not celebrating with a party, we always celebrate Mexican food. I love fish tacos with grilled fresh fish, but many kids prefer crispy fish tacos so I have to share a little secret for busy nights (aren’t they all busy???)…
Keep reading after the jump for the rest of the recipes!
We like the lightly breaded fish from the freezer section. This box was under $5 at Whole Foods and the fish is low in fat and high in protein. My philosophy is “homemade is best” but sometimes you just need a shortcut or two.
To make our fish tacos a little more tropical we added fresh pineapple to our guacamole. Can we just skip to summer right now?
2 ripe avocados, peeled and diced
1 small shallot, chopped
juice of 1 lime
1/2 jalapeno pepper, seeded and finely diced (optional)
salt and pepper to taste
1/4 cup chopped pineapple
1 tablespoon chopped cilantro (optional)
In a small bowl, combine all ingredients. Mash with a fork until guacamole has reached desired consistency.
Easy Fish Tacos
1 package corn tortillas
1 cup favorite greens (shredded cabbage and baby lettuce are good options)
4-6 prepared lightly breaded small fish fillets (or grilled or baked white fish such as tilapia or halibut)
halved cherry tomatoes (optional addition)
crumbled queso fresco cheese (optional addition)
sour cream (optional addition)
Warm tortillas by wrapping in a paper towel and heating in a microwave for 10-15 seconds. Place greens, prepared fish, guacamole, and tomatoes, cheese, and/or sour cream (if using) on tortillas. Serve immediately.
Cinco de Mayo recipes and more…
This is a great 10-minute dinner or healthy party snack. Use whatever veggies you have. I love a little garlicky spinach in the mix, but my kids don’t. If you don’t like the spinach simply omit it (I’m a greens lover).
3 oz. fresh baby spinach (a few handfulls)
1 small clove garlic, minced
1 bag baked sweet potato chips (or any kind!)
1 (15 oz.) can black beans, drained and rinsed
1/4 cup chopped sweet yellow onion
1 small zucchini, diced
1 1/2 cups grated white cheddar cheese
1 avocado, diced or 1 cup guacamole (We prefer guacamole but didn’t have the ingredients this time)
Salsa or halved cherry tomatoes
Preheat the oven to 425 degrees F.
If using the spinach, heat cooking spray in a large frying pan over medium heat. Add the garlic and spinach and saute until spinach has wilted.
Spread a layer of chips over a rimmed cookie sheet. I used about 3/4 of the bag. Top with beans and veggies. Top with cheese. Bake for 5 minutes or until cheese has melted. Top with avocado/guacamole, salsa/tomatoes, cilantro and/or sour cream.
Even More Cinco de Mayo Recipes:
Butternut Squash and Black Bean Enchiladas (you could sub carrots for spring!)
Craft some Mini Pinatas
The pineapple guac and veggie nachos are calling my name… love! 🙂
Perfect and convenient, I'll take 2…please! =)
This is a beautiful way to enjoy a good taco.
Happy Cinco de Mayo!
You are making me hungry, where's lunch? I adore anything Mexican, I wish I had a plate of those veg. Nachos right now?
Shortcuts are always welcome 🙂
How delicious. What a great recipe. You always make the best food.
These recipes look really yummy. I'd like to try the pineapple guacamole over the weekend.
The pineapple guacamole sounds amazing.. will be trying that very soon. You're right – it makes me long for summer too!
Yum I love tacos, must give this a try!