When it comes to making dinner I am drawn to “easy” recipes. Why make things hard on yourself if you don’t have to? You won’t find any crazy ingredients in my recipes. In fact, I always find myself laughing at certain TV show Chefs who boast the easy peasiness (is that a word? My spell check is currently saying no. I am saying yes and just made it one) of a dish they made before the camera using ingredients I am not sure are sold in grocery stores within a 100 mile radius from here. If a recipe calls for an ingredient that I need to Google to know what it is, I usually mentally check out.

I say hail to the easy recipes of this world and want to provide one to add to your repertoire. If you love fish tacos, then I think you will enjoy this dish. It is light and tasty. Good news – if you make this recipe during the brutal winter months like I have, well then boys and girls, for a brief moment old man winter knocking outside your door morphs into a good looking pool boy on standby with a refreshing Pina colada. This recipe seriously reminds me of summer!

So, if you don’t want to take my word for it take the imaginary pool boy’s. Let’s go!
Easy Fish Tacos:
Serves 2 – 4

Fish prep

• 1 – 1.5 lbs of Cod
• Salt, Pepper, Paprika, Cayenne Pepper and Garlic Powder to taste

Slaw prep

• 2 Cups – Packaged Cole Slaw with Carrot
• 4 – Green Onion Bulbs – Diced (both white and green part)
• 1 – Garlic Clove – Minced
• 1 – Lime (Juice)
• 1 – Avocado – Diced
• Salt and Pepper to taste

Sauce prep

• 1/2 Cup – Sour Cream
• 1 – Lime (Juice)
• 1/2 tsp of Garlic Powder
• 1/4 tsp of Chili Powder

Extra ingredients

• Tortillas (I use small corn, served warm)
• 1 – Can of Black Beans

Preheat the oven to 400 degrees. Arrange Cod on a baking sheet and season both sides with Salt, Pepper, Paprika, Cayenne Pepper and Garlic Powder to taste. Bake for 10 – 15 minutes, flipping halfway through. While fish bakes, prepare the slaw and sauce. For the slaw, combine the Cole Slaw Mix, diced Green Onion Bulbs, minced Garlic Clove, juice of one Lime and diced Avocado in a bowl. Salt and pepper to taste. In another bowl mix the Sour Cream, juice of one Lime, Garlic Powder and Chili Powder. Once the fish is done cooking, move the cooked fish to a bowl and shred. To assemble, heat the tortillas in the microwave. Be sure to cover with a paper towel. Cook for 15 – 20 seconds.  Spread the sauce down the middle of the Tortilla, add a spoonful of fish, top with slaw and serve. I cooked Black Beans on the stove top and served on the side. Enjoy!