It’s no secret, I don’t like highly processed foods. That’s why I’m such a huge fan of Lisa Leake and her recipe for Fast and Fabulous Fish Tacos. Super delicious and easy to prepare this fish tacos recipe shows that eating real food doesn’t have to be hard. In fact, once you get into the swing of it eating real food can be easy! And without a doubt choosing real food is one of the best choices you can make for your health!
I’ve been following Lisa for over 4 years now on her blog 100 Days of Real Food where she’s shared her family’s journey from former processed food eaters to real food lovers. In 2013 she launched her first New York Times bestselling cookbook 100 Days of Real Food, and this past week her follow-up cookbook 100 Days of Real Food: Fast & Fabulous hit the shelves.
100 Days of Real Food: Fast & Fabulous Cookbook Recipes
Lisa’s latest cookbook is filled with over 100 quick-and-easy recipes and simple cheat sheets to help your family eat real food without derailing your busy life. With simple recipes for breakfast, lunch, dinner, snacks, and special treats, you truly can’t go wrong with this cookbook.
Here are a few of the crowd-pleasing recipes Lisa’s new cookbook features:
- Applesauce Oatmeal Pancakes
- Citrus Salad with Crispy Quinoa
- Corn Muffins
- Honeydew Green Smoothie
- Cheesy Hash Brown Casserole
- Sour Cream and Onion Chicken Salad
- Slow Cooker Black Bean Soup
- Easy Fish Tacos with Pico de Gallo (recipe shared below with Lisa’s permission)
- Parmesan-Crusted Chicken
- Chocolate Banana Pops
Tons of Extra Tips!
PLUS Lisa shares tons of tips and cheat sheets to help you learn more about real food and how to shop smarter! Here are some of the extra resources in Lisa’s cookbook:
- Tasty packed lunches for adults and kids
- New seasonal meal plans and shopping lists
- A simple and useful resource section with snapshots on how to shop for real food
- A list of supermarket staples which includes Lisa’s Top 10 Real-Food Supermarket Product for popular supermarket chains like Costco and Trader Joe’s
- Kitchen tips with food prep guides and storage cheat sheets
Fast and Fabulous Fish Tacos with Pico de Gallo Recipe:
To give you a little flavor of what Lisa’s cookbook is like here’s one of my favorite recipes that I’ve tried for Fish Tacos with Pico de Gallo. And fear not—if your family isn’t a fan of fish, feel free to swap in some chicken—that’s what I did when cooking this recipe for my brother, and he absolutely loved it!
Recipe: Fast and Fabulous Fish Tacos
- Yield: 4 or 5 servings 1x
Description
For years I claimed I did not like fish tacos, but I’m here to report that I’ve come to my senses. This is one of my husband’s favorite dishes, so little by little (bite by bite of his) I warmed up to the idea. Now I’m excited to share this super easy version that’s quick enough to throw together on any busy weeknight!
Ingredients
Pico De Gallo:
- 1 medium tomato (about 1/2 pound, seeded and diced)
- 1/2 cup diced white onion
- 1/2 serrano or jalapeño pepper (seeded and minced)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Pinch of salt
Fish:
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 pound white fish (such as cod, rockfish, or tilapia, cut into 1- to 2-inch chunks)
- 2 to 3 tablespoons butter or olive oil
- 1 lime (halved)
For Serving:
- Warm whole-grain corn or flour tortillas (for serving)
Instructions
- Make the pico de gallo: In a medium bowl, toss together all the ingredients.
- Prepare the fish: Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.
- In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish). Flip and cook until it is golden brown on the other side and the center is white, flaky, and cooked all the way through, 7 to 8 minutes total (depending on the thickness). Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.
- Serve the fish with warm tortillas and freshly made pico de gallo.
Notes
We recommend using organic whenever possible.
- Category: Dinner
So definitely give this recipe a try. It’s easy to work into your meal rotation, and it’s a sure-fire hit with your entire family. And while you’re at it, check out Lisa’s cookbook 100 Days of Real Food: Fast and Fabulous. It’s available at Amazon, Barnes & Noble, at most bookstores, and many other retailers like Target and WalMart.
Cheers!
Bruce
Kitchen Tips and Resources:
- While any whole-grain flour tortillas or corn tortillas will work with this recipe, one of my favorites are Food for Life sprouted corn tortillas which available at Whole Foods and most food co-ops.
- One of my favorite cooking oils for higher temperature stir-fries or frying is cold-pressed avocado oil.
- When I’m browning the fish I prefer using these tongs to turn them. I find tongs help keep the breading on the fish vs. in the pan. 🙂
- A high quality set of cutting knives can make a huge difference when making pico de gallo. My local knife shop advised me to invest in the higher quality Zwilling J.A. Henckels Twin Signature brand (much higher quality than the J.A. Henckels International brand) and time has proven them right. (To make sure you know which Henckels knives are better, here’s a tip — look for the “twins” on the knives vs. the single guy sporting the trident.) While you can buy these knives online, if you’ve got a local knife/cutlery store, support them instead. I love my local cutlery store and bring my knives in every six months or so to get them maintained with a nice, sharp edge!
- A great cutting board also comes in handy when cutting the fish into chunks or when dicing the pico de gallo. Two years ago I switched to these Epicurean cutting boards and I love them!
Note: I received a free, review copy of 100 Days of Real Food Fast & Fabulous. This blog post, however, represents my own opinion.
