Skinny Fish Tacos

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Light on calories but heavy on flavor and spice, these skinny fish tacos have just the right amount of authentic flavor mixed in with some delicious twists. Prepare in 20 minutes and it's yours forever... well, or for as long as you can manage to enjoy it before polishing it all off!

On Monday, something totally adorable happened. While I was at work, bf asked me if we could have a date night. After our last date night in Wicker Park, I was totally hyped about what this date night would consist of.

As it turned out, he had a plan. While I was at the gym, he prepared all of his ingredients for fish tacos, as well as a totally delicious Whiskey Sweet-N-Sour (which I'll share the recipe for on Friday, get pumped!). And by the time I was showered and ready for date night, everything was ready.

No, you can't have him. He's mine. :)

Ingredients:

• 1 pound white fish (any white fish)
• 1/2 pack of Trader Joe’s taco seasoning
• 1/8 to 1/4 diced onion 
• 2 teaspoons vegetable oil
• 3/4 cup water
• 8-10 small corn tortillas
• 1-2 cups baby spinach
• 1/2 cup shredded cheese

Directions:

1. Preheat the oven to 350.
2. Mix vegetable oil and taco seasoning together in a mixing bowl (has to be a large enough bowl to fit the fish, too). Add water and stir well.
3. Cut the fish into bite sized squares. Toss fish pieces in the bowl with the seasoning and mix, gently, until fish pieces are completely covered.
4. Line a cake pan with aluminum foil. Add a thin layer of olive oil on top. Then, spread the seasoned fish out over the bottom of the pan.
5. Bake for 10 minutes, then use tongs to flip the pieces. Bake for another 10 minutes, then remove.
6. Heat corn tortillas in the microwave for 15-30 seconds, just enough to make them more pliable (so they don’t break apart in your hand, which happened to me).
7. Serve with baby spinach, cilantro, and shredded cheese.