This is the most scrumptious favorite taco recipe I made and I try to make new ones every week or so.

Sauce for the Fish taco recipe:

  • 1/8 cup balsamic vinegar

  • 1/8 cup olive oil

  • 2 tbsp honey

  • 2 cloves minced garlic

  • Salt, pepper

Combine the ingredients together in a bowl and whisk until all ingredients are integrated together. Then pour over the fish filet, cover with foil and bake at 350 degrees. Baking time will depend on the size of your fish. Mine was frozen and it took about 30 mins to cook. Don’t overcook the fish. Just bake enough until they are easily flake off into smaller pieces. Drizzle olive oil over hot nonstick skillet. Make sure the oil is hot prior to putting the fish in. The goal is to get some crusting on the fish for texture. Set aside.  This taco recipe can be adjusted even for vegetarians and organic.

For the veggie mix topping:

  • 1/8 red cabbage

  • ½ red onion

  • ½ small jalapeno

  • green onions

  • balsamic vinegar

  • olive oil

  • salt

Slice the cabbage and onion into thin strips. Slice also some green onions. The jalapeno you can cut however you want. I like just a little bit of spiciness in my food and because they can be pretty spicy, I cut mine into very small pieces. In a bowl, toss the cabbage, onion (red and green), and jalapeno together. Drizzle with a little bit of olive oil and balsamic vinegar then sprinkle with salt.