One of my favorite dishes is Fish Tacos! I could seriously eat fish tacos all year long but the spring weather makes everything taste better… especially these Turbot Fish Tacos with roasted peppers and crunchy kale!! Try our FITapproved recipe for a yummy, healthy, and easy 15min dinner!!
TURBOT FISH TACOS WITH ROASTED PEPPERS AND KALE
1lb Wild Turbot (or mahi mahi, tilapia)
1 red pepper
1 yellow pepper
1 orange pepper
1 batch of Kale
1 avocado or fresh guacamole
1 pack of original homemade tortilla wraps (I buy the whole foods brand).
old bay seasoning & evoo (extra virgin olive oil)
1. Preheat oven to 375 degrees. Rinse the turbot and place on an oven safe dish. Pour 2tbsp of evoo on the turbot and three dashes of old bay seasoning. Rub the evoo and old bay evenly throughout the turbot. Bake in the oven for 10-15mins until it starts to flake apart.
2. Wash all the peppers and then dice up the peppers and onions into thin slices. On the stove top, pour 1-2tbsp of evoo onto a skillet and heat to medium. First add the onions and stir. After 2mins add all the peppers and continue to stir for another 5mins.
3. Wash the kale, and break off the leaves from the stem and chop into small pieces. Place all the kale on an oven safe dish and pour 2tbsp of evoo and add another dash of old bay! Mix and rub the evoo and old bay evenly into the kale and then place the dish into the oven and bake until crunchy (5mins).
4. Warm up the tortillas in the oven for 1-2mins. And then serve the warm tortilla with the turbot, peppers, onions, and topped with crunchy kale and either a 1/4 of avocado or 1 dollop of guacamole!!
Even my little one can’t get enough!!