Andy’s Fish Tacos

As the weather warms up, and we are no longer suffering through experiencing sub-zero temperatures, my palate starts to crave my favorite summer recipes. Andy’s fish tacos happens to be one of them. They are a light, tasty warm weather fare that is getting me geared up for summertime. Here is another recipe from the recipe-less chef.

Andy’s Fish Tacos. (serves 2 or we’re just very greedy)

  • Season two fresh tilapia fillets. Andy seasons with half of the juice from a lemon, salt and pepper to taste, and his secret ingredient, Caribbean green seasoning. (this is just like a condiment with peppers and spices for flavour.) Put the fish to marinate for a few hours in the fridge.


  • Next, prepare your fresh salsa. Finely chop half a cup of cilantro, one full roma tomato, 1/3 of a red onion, and jalapeno pepper to taste (he uses about half a teaspoon) It really depends on your tolerance for heat. Some like it hot! Put in large mixing bowl. You should have a nice tri-coloured look now in your bowl.



Go easy here if heat-sensitive
Go easy here if heat-sensitive


  • Combine all ingredients by stirring well. Next, add half the juice from a lime to your salsa. Mix again. Sit bowl of salsa in fridge for flavours to marinate for a bit.


  • Time to fry your fish. Coat a large non-stick frying pan with your choice of cooking oil on high heat. (about 1/4 cup.)  Once oil is hot, add your fish to pan, and be careful of any oil splatter. Reduce heat to medium-high and let fish cook until both sides are golden brown. About 5 to 6 minutes per side. When the fish is done, put fillets on a plate coated with paper towel to observe oil. On a side note, grilling and baking is always a lighter option, but Andy says he likes the crispy texture that pan frying creates. With a fork, pull fillets apart into smaller pieces for the tacos.


  • Next, warm up your tortillas. Andy just warms a pan on medium to low heat and puts the tortillas directly in the pan. He flips to other side until tortilla is just warm, but still soft-shelled.


  • Get your salsa out of the fridge and prepare your taco. Cut a half of avocado into a few slices. Assemble your fish taco. First add fish, then layer fish with salsa, then add a few slices of the avocado.


  • Now for the most crucial step. Fold ‘er up and dig in!



14 thoughts on “Andy’s Fish Tacos

  1. Oh wow, these look fantastic and I’m not even a fish fan! The picture of all the fresh chopped veggies is beautiful and that avocado looks perfect!!!

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