Dine and Dish

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Recipe: Balsamic Fish Tacos

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Fish tacos are my absolute favorite, and this recipe is the best!Balsamic Fish Tacos from www.dineanddish.net

A recipe you will definitley want on your menu, the Dine & Dish Menu Plan for the week.

I am obsessed, with a capital “O”, with fish tacos lately. I just can’t get enough of them… so much that they’ve made a weekly appearance on our table for the past several weeks. I’ve made fish tacos before, but those tacos contained fried fish. Now, my favorite form of fish tacos is with thick cuts of white fish, cheese, cabbage and tomatoes, all with a douse of Marzetti Simply Dressed Balsamic Dressing. Oh dear me… these fish tacos are my new “I need dinner on the table in 15 minutes” meal. So fresh and so good…if you haven’t made fish tacos at home, I beg of you to give these a chance. Once you enjoy fish tacos for the first time, I think Taco Tuesday might start having a whole new meaning at your house!

Our menu for this week is full of classic winter dishes. We had over a foot of snow dumped on us this past week and we’re supposed to get at least that much again tomorrow. We’re hunkering down, staying warm, and filling our bellies with comfort foods.

Balsamic Fish Tacos from dineanddish.net

Balsamic Fish Tacos from dineanddish.net
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Balsamic Fish Tacos

A quick and easy fish taco recipe, utilizing Marzetti SImply Dressed Balsamic Salad Dressing for a burst of flavor.

Ingredients

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 4 Tilapia Fillets cut into 1 inch pieces (you may substitute any other firm, white fish)
  • 2 Tablespoons Zatarains Creole Seasoning
  • 1/4 teaspoon Kosher salt
  • 1/2 head red cabbage coarsely chopped
  • 3 green onions diced
  • 1/2 cup Marzetti Simply Dressed Balsamic Salad Dressing
  • 1 large tomato seeded and diced
  • 2 cups shredded Monterrey Jack cheese
  • 6 small tortillas warmed

Instructions

  • In a large skillet, heat olive oil and butter over medium heat, until butter is melted.
  • Toss Tilapia fillet pieces with Creole seasoning.
  • Add to the skillet and cook over medium heat for 5 minutes, stirring occasionally. Sprinkle with salt.
  • While fish is cooking, toss chopped cabbage and onion with Marzetti Simply Dressed Balsamic Salad Dressing. Once combined, add to the skillet with the fish and continue stirring over medium heat until cabbage becomes tender and fish is completely cooked through (approximately 5 minutes).
  • Remove from heat.
  • Assemble the tortillas with shredded cheese, fish and cabbage mixture, and topped with diced tomatoes. Drizzle with additional Marzetti Simply Dressed Balsamic Salad Dressing, if desired.

I am happy to be partnering with Marzetti Simply Dressed to bring you this recipe and post. They are providing the giveaway items. All opinions expressed are my own.


Reader Interactions

Comments

  1. Liz @ The Lemon Bowl says

    I adore fish tacos and order them all the time!! I must admit – I usually only make them at home during grilling season but I’m loving this balsamic variation. Thanks for including my pork sandwiches in your meal plan – I hope everyone loves them!!

    Reply

  10. Shaina says

    I love the twist here. Fish tacos are some of my favorites mostly because of all the different spice blends and sauces that get added. I’m a condiment girl, what can I say?

    Reply

  18. Liren says

    I LOVE fish tacos but for some reason never make them at home. Now I’m scratching my head and wondering why! I will definitely try this 🙂

    Reply

  22. Kim - Liv Life says

    Not only am I envious that you do such an awesome meal plan, I love these tacos!! We have tacos several times a month, but I’m loving the balsamic on this version. Totally going on my virtual list!! Well… I the tacos will be made for sure, I just need to make a real plan.

    Reply

  33. Vijay @ NoshOnIt says

    Love fish tacos and it looks like the balsamic created a really nice glaze on the fish! I just found a little hole in the wall that sells the BEST homemade tortillas here in philly so what better way to use them than a fish taco!

    Reply

  34. Debra says

    I made this tonight and had some issues :(. My fish got mushy and my cabbage never really got soft, but more of a rubber texture. And, the red cabbage gave the fish a pinkish tint, which made it look undercooked. Even though the fish was good, the pink appearance and rubbery cabbage were not a good combo. What did I do wrong?

    Reply

Trackbacks

  3. […] Fish tacos can, of course, be finished in a series of ways. There are a crowd of adequate forms of fish, tortillas and add-ons. We cite tilapia for a some-more neutral deteriorate and relations inexpensiveness, however, we do advise that we splurge on fillets that weren’t farm-raised. We also suggest corn tortillas over flour — we’re not allergic or against to gluten, though a benevolence of a flour tortillas is distracting. We like to tip a fish tacos off with cabbage, diced tomatoes, avocado and a homemade chipotle immature cream. […]

    Reply

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