Seasoned Fish Tacos

We really like tacos. We have been eating them for dinner at least 3 times a week for a while now (5/6 nights this week so far). Ground turkey is one of our standard options for meat, but lately fish has been taking center stage. After reading the nutrition information of the prepared taco seasoning, we noticed that it is very high in sodium. Not wanting to consume that extra amount, we tried making our own. The combination has become our favorite to put on fish, but I suppose it could be used on other meats as well.

Seasoned Fish:
Fish of your choice (we usually stick to white fish like catfish or sole)
Paprika
Ground Cumin
Garlic Powder
Chili Powder
Olive Oil
















1. On a piece of foil large enough to hold your fish, drizzle olive oil in the center area. This is to prevent the fish from sticking to the foil when cooking. Place your fish in the oil.


2. Sprinkle each of the 4 spices over the fish coating well. I usually rub them in so they stick to the fish. Flip over the fish and repeat.


















3. Once both sides are fully seasoned, drizzle a little more olive oil on top of the fish (again to prevent sticking).


4. Fold the foil so to make a packet of sorts with the fish sealed inside. If your foil is not big enough to wrap around the fish, add a small piece to cover the center of the fish will dry out (trust me on this one).


5. Crank up the BBQ so it is nice and hot (maybe 350-400 degrees) and put the fish packet inside.


6. Cook for ~20 minutes or until the fish is done. No need to flip or rotate the fish. It will cook all the way through in the foil.

After removing the fish from the foil it can be served. Depending on the spine content of the fish, we will sometimes take some forks and shred the meat. This is good for filling taco shells. Another option is to assemble a taco salad where the toppings are layered in a bowl and a serving of fish is placed on top. This makes for a nice presentation (sorry no picture - we were hungry)