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The new school year has started, the hot Texas weather is still unrelenting, and the holiday season is quickly creeping upon us. August is the month that has always been an enigma in my mind—school has started, summertime still feels ever-present, football preseason has kicked off, the sun is still out at 8 p.m., and the stores are filling up with Christmas decorations while it is still 100 degrees outside.
What better way to celebrate the impending changing of the seasons while still holding on to the last bit of summer than with a light, savory, and texture filled meal. Earlier this year, our family purchased a boat that serves both family fun as well as fishing. My husband and I wanted to share with our girls the love of being on the water while also being conscious of the importance of conservation and respect for our waterways. One of the ways that our family participates in conservation is with the Greater Sugarland Chapter of the Coastal Conservation Association.
The great thing about Texas is the variety of fishing and water activities with access to freshwater as well as the Gulf of Mexico. What’s better than catching red snapper or trout for dinner?!
Fresh Fish Tacos are made from simple ingredients but packed with tons of flavor, leaving you full but not weighed down. These tacos pair well with margaritas and white wine. Enjoy with chips, salsa, guacamole, and good friends!
Fresh Fish Tacos
- 1-2 lbs Fresh Cod can substitute with red snapper, swordfish, mahi mahi, or any other white fish
- Lemon Pepper Seasoning
- 1-2 tbsp Coconut oil can substitute with Extra Virgin Olive Oil
- 1/2 cup Shaved Parmesan Cheese
- 12 oz Package of Broccoli Slaw
- 1/2 cup Sour Cream
- 1 pkg (1oz) Ranch Salad Dressing & Seasoning Mix
- 1/2 large Avocado
- Fresh Tortillas of choice
- Sriracha Sauce
Avocado Ranch Broccoli Slaw
- In food processor, combine sour cream, ranch seasoning, avocado, and splash of lime juice. Blend until smooth.
- In large bowl, combine avocado ranch mixture with 1 package of broccoli slaw (12oz).
- Chill in the fridge while cooking the fish.
- In a large saucepan, warm coconut oil over medium heat.
- Pat the fish dry with a paper towel to remove extra moisture. Then season fresh cod with lemon pepper seasoning as desired.
- Once the coconut oil is melted and the pan is hot, place the fish in the pan and cover.
- Pre-heat oven to a low broil while the fish cooks.
- Cook the fish for 5 minutes per side.
- Place cooked fish on a greased cookie sheet, sprinkle shaved Parmesan cheese on top of the fish, and broil until cheese is golden brown (while fish is in oven, preheat flat or frying pan on medium heat). Note: Cooking time will vary depending on the thickness of the fish, when done it the fish should easily flake apart.
- In flat or frying pan, warm tortillas until slightly golden brown then place in a tortilla warmer.
- Once the fish is cooled and all tortillas are warmed make your tacos!Layer tortillas with avocado broccoli slaw, fish, and top with your choice of sriracha sauce (we personally enjoy using Diamondback Texified Sriracha!)
I hope you enjoy these tacos as much as we do!
I am a Virginia girl living and embracing Texas life! I am one of “those moms” that makes all the decorations for birthday parties and gatherings at our house—but in my defense, crafting is synonymous with relaxing.