Fish Tacos

By Kelly Bogard

Fishing is a pretty big deal around these parts. And by parts, I pretty much mean the whole state of Texas. From fresh water rivers, lakes and coastal inlets, there’s a ton of fishing that can happen in the warm summer months.

It was during these hot months that I learned how to fish with my dad and granddaddy. It’s how my family still likes to spend time together. And it’s how many of you make memories, too.

The best part of fishing? Fun in the sun with family. The second best? Cooking up the catch of the day!

For Fish Tacos, you will need…
1 lb. fish, cleaned and deboned
1 tbsp. butter
1 tsp. Cajun seasoning
red onion, diced
avocado, sliced
mango, cubed
cilantro, chopped
limes, quartered
corn tortillas

This recipe will work with multiple kinds of fish. I prefer to work with a fish that doesn’t flake too easily, but will break down when cooking. Mahi Mahi and Tilapia are a few of my favorites, because they aren’t super fishy as well.

Start by melting the butter in a large skillet over medium heat. Place the fish in the skillet and season with half of the Cajun seasoning. This will give it just a little heat and so much flavor.

While the fish is cooking, prep the fruit and veggies for the fresh toppings.

Once the fish is browned on one side, flip it and season with the remaining spice.

As the other side starts to brown, use the end of your spatula to break up the fillets into small chunks. Continue cooking until the fish is nice and golden all over.

Now that the fish is completely cooked, spoon some of it onto a corn tortilla and top with the red onion, avocado, mango and cilantro. Serve with a lime wedge to juice over the top before eating.

This is a great, light and filling meal for the hot summer months and a great way to show off your fishing skills. I hope you are enjoying the warm summer days on the water. From all of us at Texas Table Top, enjoy!

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