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What I’m Eating?

Kickin’ Fish Tacos

Prep: 15 mins

Cook Time: 25 mins

Serves: 2


  • 2 lbs Rock Fillet Fish

  • 2 tbsp Old Bay

  • 2 tbsp Seasoning Salt

  • 2 tbsp Lemon Pepper

  • 1 tbsp Paprika

  • Salt & Pepper

  • 1 tbsp butter

  • 4 tbsp Olive Oil

  • 2 eggs (whisked)

  • 1 cup flour

  • 1 cup Louisiana Fish Fry (or any type of seafood breading)

  • 1 can cream style corn (drained)

  • 1 raw carrot (sliced)

  • 1 fresh onion (thinly sliced, but NOT minced)

  • 1 tbsp garlic (minced)

  • ½ bunch parsley (thinly sliced)

  • ½ bunch cilantro (thinly sliced)

  • 1 cup shredded almond cheese (mozzarella blend)

  • 1 head living lettuce

Aioli Sauce:

  • 1/2 cup olive oil mayo

  • 2 tbsp lime juice

  • 1/2 tsp chilli powder

  • salt & pepper


  • Preheat oven 350 degrees. Rinse and pat fish with paper towel until dry. Season fish with 1 tbsp Old Bay, Seasoning Salt, Lemon Pepper, & Paprika. Cut lemon in half (keep one half to side for later) – squeeze other half over fish and rub seasonings/lemon juice into fish.

  • After your fish is seasoned, begin to heat a skillet or cast iron pan on medium – high heat. First, immerse seasoned fish in flour (make sure to shake any excess flour off). Then, dip in egg mixture – followed by, fish fry breading last (trust me – your fish will be so crunchy and tasty without being FRIED!)

  • Next, add 2 tbsp Olive Oil to skillet – once heated – add fish. [Be careful, because Olive Oil burns QUICKLY] We want it hot – not burnt! Fish cooks REALLY FAST so make sure to pay close attention. We are only browning the skin here and should only cook each side no more than 2-3 minutes.

  • Once fish skin is brown/crispy – remove and sit to side. Grab your cookie sheet or baking pan. Line with aluminum foil and spread 1 tbsp Olive Oil over pan bottom.

  • Place fish in pan; cover fish with half sliced onions, 1 tbsp garlic, half sliced cilantro, and half sliced parsley (keep a little of your toppings for garnish). Grab your other lemon halve and cut into slices. Place lemon slices on top of fish and other herbs.

  • Drizzle remaining Olive Oil to top, cover, and place in oven for 10-15 minutes

  • While your fish is steaming up ☺ It’s time to prepare vegetables and warm tortillas. First, heat medium size saucepan on medium heat and place 1 tbsp butter inside. As it begins to melt – add small handful of remaining onions, sliced carrots, pinch of salt & pepper, and stir until onions & carrots are soft.

  • Next, add cream style corn to saucepan – atop with remaining old bay, seasoning salt, and lemon pepper. Slightly cover pan – once vegetables begin to boil, turn heat down low and let simmer until soft.

  • then, in the same skillet or cast iron used to brown fish, begin to heat tortilla. Because, I’m attempting to be healthier, I’ll probably use Olive Oil, but butter will definitely crisp tortilla better. Add butter or olive oil to skillet – heat until very hot. Add tortilla & flip constantly until desired crunch is given.

  • For Aioli sauce, mix all ingredients together in a bowl and place in squeeze bottle for easier distribution.

  • Lastly, take fish out of oven – first, layer plate with tortilla, add living lettuce, atop with cream of corn/carrots mixture, then add fish, remaining garnishes, & aioli sauce.


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