Fish & Shrimp Tacos (w/a Gluten Free option)!


Let’s face it…we all LOVE Mexican food!  Here is my quick, easy and healthier recipe for those taco cravings! 😉



What you’ll need:

  • 1/2 lb. Talapia (or any white fish)
  • 1.5 lbs. De-veined Shrimp (31-40 ct)
  • Cabbage
  • Flour and/or Corn Tortillas (corn are gluten free!)
  • Low sodium salsa
  • Avocados (if you like guacamole)
  • 1-2 Limes
  • Shredded cheese
  • Olive oil
  • Lemon pepper
  • Sea salt
  • Tarter sauce (optional for the fish tacos)

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Cooking Directions:

    • I just mash the avocados with a fork and add lime and a hint of sea salt
    • Put the pit of the avocado in the guacamole to keep it from browning 😉

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  • FISH
    • If you have a toaster oven this is the quickest way to cook the fish
    • Pre-heat the toaster overn to 400 degress
    • Place the fish on foil
    • Drizzle with olive oil and sprinkle lemon pepper
    • Cook for 15 minutes or until fish flakes with a fork

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While the fish is cooking start the process for the shrimp…

    • Peel the shrimp
      • In a non-stick pan, add olive oil
      • Add the shrimp, sprinkle with lemon pepper
    • Thoroughly cook, then set aside

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  • HEAT the tortillas and place in foil to keep them warm


  • Once the fish is done cooking, you can place out the toppings and everyone can serve themselves!

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  • If you want to SPLURGE, go ahead and add some tortilla chips!


If there’s someone who doesn’t like seafood, you can always use chicken, beef, or shredded pork instead.  I know you’ll love these tacos!

final pic


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