Fish Tacos With Siete Taco Shells | Rockin Robin Cooks

Try these tasty fish tacos served in grain free taco shells by Siete. They are awesome. These are topped with zesty coleslaw and slice avocado.

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These fish tacos are healthier than Baja fish tacos because with don't use a batter. We just grill up the fish nice and fresh. With my Mexican seasoning and the zesty coleslaw you won't miss that beer batter one little bit.

Petrale Fish Tacos
Ingredients:
1 lb. Petrale sole, or other sole like dover, or cod
Taco seasoning, I use Rockin Robin’s taco seasoning blend:    • How To Make Homemade Taco Seasoning M...  
1 package cabbage mix
Siete Taco Shells
Sliced avocado
1 tsp. Avocado oil

Coleslaw Dressing:
½ cup mayonnaise, I used Primal Kitchen Avocado oil mayonnaise
1 Tbsp. Apple cider vinegar
1 ½ - 2 Tablespoons fresh lemon juice, organic
The zest from the organic lemon
¼ tsp. Garlic powder
Pinch of salt

Directions:

Preheat oven to 400 degrees F.

Place all the ingredients for the coleslaw dressing into a bowl and whisk to combine. Pour a small amount of dressing into a bowl of shredded cabbage and toss with a couple of forks until it is coated to your liking. Store any remaining dressing in a mason jar for future use. This should keep 4 to 5 days in the refrigerator.

Place the fish on a plate and pat dry with paper towels. Sprinkle Rockin Robin’s taco seasoning lightly over the fish on both sides.

Preheat a large frying pan over medium heat and add 1 tsp of avocado oil to the pan. Tilt the pan to coat the whole bottom. Lay the filet in the pan and depending on how thick it is, it should cook up in just a couple of minutes per side or until opaque and flakey.

Place the taco shells upside down on a cookie sheet. Put them in the oven for 2 minutes.

To assemble tacos: Taco holders are nice to have. Place tacos in taco holders and layer a slice of fish, coleslaw, and sliced avocado for a scrumptious meal!

Thanks for watching and sharing!
Rockin Robin
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