Ready is less than 15 minutes and, believe it or not, alcohol free! These tequila lime fish tacos will easily become a new favorite! Gluten free too!
These are so simple because they use a pre-blended seasoning.
I recently fell in love with Feast Mode Flavors. Have you ever heard of them? I was watching a YouTube channel with a fellow homesteader one day and she used one of the Feast Mode Flavors on a simple dish and mentioned that you can get a sample pack of their blends for free. You just pay shipping. So I tried them, because they ALL looked good. And I fell in love!
When the sample pack came I just started opening them and tasting them. And every one I tasted I loved. And every time I tasted one an idea of what to make with it popped into my head. I tasted Garden Veggie and ended up making chicken that night with it. (Spoiler alert, my family loved it.) I tasted caramel apple and immediately imagined it mixed with cream cheese with graham cracker dippers. I tasted Thai-Phoon and immediately decided on a shrimp fried rice. And on and on it went. I have yet to try one I don’t like.
So I reached out the them and said something like, “Hey, I have a food blog and I know I’m going to be sharing recipes soon with my newly discovered love for your seasonings. Want to work together?” (I’ve never done that) And they said yes! So if you use the link feastmodeflavors.com/allthingsalicia to order (affiliate code) and enter the code ALLTHINGSALICIA when you check out, you’ll get 10% off!
They’re ingredients are fairly clean and they’re gluten free and low carb. Bonus!
So here’s how easy it is to make the tequila-lime fish tacos
1- Use a white fish. I used tilapia here. Heat some butter and olive oil in a skillet. Put the fish is and liberally sprinkle the tequila lime seasoning over it. Flip and season the other side. Then cook on both side till done. This takes about 5 minutes depending on the thickness of your fish filet.
2- While the fish is cooking, make a simple topping slaw. I used sliced green cabbage, cilantro, chopped white onion, lime juice and salt. Sometimes I’ll use thin sliced radish if I have it on hand. This is how every street taco I ever had in Southern California was made. It’s simple, fresh, and delicious.
3- In a separate skillet use an oil spray to just heat and barely brown some white corn tortillas. Feel free to use another type of tortilla if you like. Just know that you’re going for warm and barely browned, not a hard shell taco.
4- Flake the fish into the tortillas and top with the slaw. Then sprinkle mango habanero seasoning over the top. The mango habanero is a slightly sweet and barely spicy blend that just adds to the levels of flavor in these tacos.
5-Enjoy! You’ll be addicted to these like I am pretty soon. Insert evil laugh here.