Fish Tacos are among my favorite dishes to make because they are so versatile during the summer months. I take that back, I make fish tacos year round because Justin and I love them so much. The trick to making a good fish taco lies in the filling, and a good fish taco shouldn’t need much seasoning or dressing.
When making fish tacos, I usually take what vegetables I have in the refrigerator and chop, mince, dice, shred, and toss them together for a tasty filling. Most of the time I use black beans, corn, red bell pepper, cilantro, and avocado. This recipe however, is a bit different considering the lighter taste with the cabbage and radishes.
If you don’t have an ingredient in stock or on hand, I wouldn’t worry too much about it. Use what you have, substitute for what you don’t like and make these fish tacos your own creation. Making your own sauce can be fun as well, start with a base (avocado, light mayonnaise, mustard, salsa, and or hot sauce) and add different flavors and seasonings to make it stand out. Some of my favorite sauces come from accidental kitchen experiences.
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This recipe is an original Healthy Chew recipe, all rights reserved.
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