ALL of my kids (plus husband!) LOVED this recipe!

I really was unsure about making fish tacos with unbreaded fish. Most of the recipes I have seen call for fish sticks or at least a breaded fish. I could of tried to bread this fish with a gluten free breading, BUT it really is healthy to eat it as is.

So what made this fish taco recipe just as good as the fish tacos with breading?

A citrus marinade.

So here is what you do for the Marinade: Whisk 1 cup of orange juice, 2 TB honey and 3 cloves of minced garlic in a shallow (I used a 9×13 pan) baking dish.

Then add in your fish. I recommend using 1 fish fillet per 2 tacos. Any white fish will work, but I used Cod fillets as they are bit meatier than the other white fish varieties.  I just picked up a 2 lb bag of frozen Cod at Walmart, just make sure to defrost first.

Cover, stick in the fridge and let marinade for 15 minutes, making sure to flip once halfway through. You really do not want these to marinade much longer than 15 minutes because the acid in the orange juice will start to break the fish down and they will fall apart.

While the fish is marinading in the fridge, start your corn on the cobb and coconut rice, if you are making these as side dishes. Since it is winter, I went ahead and bought frozen corn on the cobb. This was my first time ever buying it frozen and off season. My kids were so surprised to find it on the table and they loved it!

Once your fish is done in the marinade, cook on medium in a nonstick pan. I used a grill pan, but you can use whatever nonstick pan that you have at home. Once or twice I had to drain the juices from the pan so that my fish would be a little more brown and less soggy.

Cook until fish is flaky, turning once while cooking.

Now you want to make the cucumber sour cream topping for your tacos while your fish is cooking.

Don’t skip this, it’s amazing!

Combine the following in a bowl: 1 cup sour cream, 1 TB lemon juice, 1/2 diced cucumber (english-seedless), 1 tsp dill. Cover and refrigerate until ready to use.

Have you flipped your fish yet? If not, go do that now.

Then… start cooking your corn tortillas in a little bit of oil.

You should have a lot going on on your stovetop by now! The corn is cooking, rice is steaming, fish is finishing up and the corn tortillas are frying.

I set the timer (above on my oven) to keep track of how long the rice had to sit. This helped me to figure out when to start the corn tortillas!

I keep a paper plate with napkins next to the stove when I am frying tortillas. When one is done, I put it on the plate and put a napkin on top. This helps the grease to drain and for them to stay warm!

  Once your fish is done, put all of the fillets on a plate. It doesn’t matter of they start breaking a part, once you are ready to stuff your tortillas, you will want them to fall apart anyway!

Ready to put it all together?!

Grab your corn tortillas, break a part 1/2 of a fillet and put it into your shell. Top with the cucumber dill sauce and shredded lettuce.

Don’t forget to add your corn on the cobb and coconut rice to the side!

For extra flavor, I HIGHLY recommend adding a few pinches of curry to the top of your coconut rice. YUMMO!        

Maybe a little extra dill sauce on the side too!

I hope your family loves this dinner as much as mine did! I had one daughter ask if I could make this on her birthday! This recipe is definitely getting written down in my family favorites recipe book!

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