With Cinco de Mayo around the corner, Brian and I celebrated with a little Mexican themed meal last night. We are unable to celebrate on the actual day of Cinco de Mayo because Brian’s brother graduates from college that day and we will be spending the day and evening celebrating with family in Bloomington.
This recipe came together very easy, and quick and was great because Brian and I were both able to get our hands dirty putting the dish together.
Yields: 2 servings (2 tacos each), 4 tacos total
- 2 cod fillets
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground red pepper
- 1/2 tsp cumin
- 1/4 tsp cinnamon<—the secret ingredient!
- 1/4 cup red onion, chopped
- 1/4 cup bell pepper
- 2 cups of spinach
- 1/4 cup tomato
- 2-4 lettuce leaves
- salsa to taste
Preheat oven to 35o degrees. Spray a baking sheet with nonstick cooking spray. Place fish on the baking pan. Combine salt, pepper, garlic powder, onion powder, ground red pepper, cumin, and cinnamon in a small bowl. Sprinkle over the fish. Place fish in the oven and bake for 10 minutes.
While the fish is baking, chop the onion, bell pepper, and tomato. Place the onion in a skillet with nonstick cooking spray, salt, and pepper to taste until the onions are translucent. Then, add the bell pepper and spinach until the spinach is wilted.
Take the lettuce leaves (I used romaine), and rip them in half to make “taco shells.” One the fish is done, break it up into small pieces and place inside of the lettuce shells. Top with the onion, pepper, and spinach mixture. Then, top with tomato and salsa.
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Have a happy cinco!
What is on your Mexican themed menu for the weekend???