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. 

serves 4 

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) 

prepared guacamole 

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. 

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). 

Serves 4-6 

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 

Toppings:

1 avocado, diced or 1 cup guacamole (We prefer guacamole but didn’t have the ingredients this time)

Salsa or halved cherry tomatoes 

fresh cilantro 

sour cream 

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