Healthy Spicy Fish Tacos

Fish Tacos! 

It is 163 degrees here in our corner of North Carolina, which means that if I don’t work out before 7 am I am suffering. SUFFERING. It also means that I only want two things: Latin-inspired food and Mason Jar Margaritas.

This heat means that there is no need to wear make-up. There is no point in fixing my hair (because it is a humidified curl-a-rama disaster). I have abandoned shoes completely ( I DO wear them in public, ya’ll. Don’t freak out. I’m not Britney Spears). 

I am going through an entire bunch of cilantro on the daily because I want it on everything. Evuuuurrrrreeeeeething.

Make a margarita, a plate of fish tacos, and sit in the shade with a few new reads.

What kind of fish for fish tacos?

You can use any kind of flaky white fish for these easy fish tacos, but I know that sometimes I feel a little bit uncertain in the fish department, so I thought I’d offer up a few suggestions.

• Pacific Cod is what I used in the photos you see here. I also sometimes use Black Cod – both are delicious! I prefer Pacific Cod because to me it is a little bit lighter in taste and texture.
• Halibut. Ugh I love halibut, and usually I prefer to leave it in steak-form, but if you have smaller pieces, halibut makes EXCELLENT tacos.
• Grouper. This is a super popular choice for fish tacos. It’s not one I cook with often but it’s a great choice.
• Haddock. I’ll be honest – I have only ever had haddock fried. But it is a good flaky white fish, and it is also readily available in most grocery stores.