Taco Tuesday

I know, I know it's Wednesday, but last night was Taco Tuesday in the Zalamea house. I was sitting at work yesterday, I was thinking how I really wanted some fish tacos I had while I was on a local vacation in Orange County. I rarely make fish at home, cause my husband isn't a huge fan of fish. But if I put it in a taco, he'll pretty much eat anything.

Last night, I made chicken and fish tacos. Whipped up some fresh pico de gallo, and some guac to top everything off. What I think that makes tacos delicious is the seasoning on the protein. Have you ever taken a bite of a taco and the meat was just bland and you keep adding hot sauce or whatever else just to give it flavor? Annoying right?! I feel like it takes away from the whole taco experience. The proteins should have a nice balance of flavor, salty, and a touch of spicy. 

When it comes to fish tacos I always blacken the fish and cook it on a cast iron. Last night I used swordfish. Swordfish is so easy to make too dry. What I do to prevent this, is I preheat the pan so that it's a little smokey, then I sear the swordfish on each side for about a minute. Then I let it rest and slowly continue to cook off the fire. They always come out nice, tender, and juicy.

I marinate the chicken overnight, so that the flavors can really blend into the breasts. I cut the chicken in little 1/2inch chunks. I used spices like cumin, onion powder, paprika, and added some citrus and garlic. I cook it in a sauce pan and cook it till it's a little brown on the edges.

Seriously so easy to make, and so freakin delicious.

I mean seriously, look how gorgeous these babies are!!!

I mean seriously, look how gorgeous these babies are!!!


  • 2 Tablespoons Olive Oil
  • 2 pieces swordfish (Got mine in the frozen section of Trader Joe's)
  • 1 Tablespoon Cajun Seasoning (Recipe Below)
  • 1 lb Chicken Breast
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Onion Powder
  • 2 Garlic Cloves
  • Juice of one lime
  • 1 Tablespoon Olive Oil
  • 2 cups Shredded Cabbage
  • Fresh Guacamole (Recipe Below)
  • Pico De Gallo (Recipe Below)
  • Corn Tortillas

Cajun Seasoning:

  • 4 Tablespoons Paprika
  • 1 Tablespoons garlic powder
  • 1 Tablespoon dried basil
  • 1 Tablespoon chili powder
  • 1 Tablespoon onion powder
  • 1 Tablespoon dried thyme
  • 3 teaspoons ground black pepper
  • 3 teaspoons kosher salt
  • 2 teaspoons cayenne pepper
  • Mix everything together, and store in an air tight container. 


  • 2 ripe avocados
  • 1/4 white onion, small dice
  • 1 jalapeno, minced
  • 2 roma tomatoes, diced
  • juice of 1 lemon
  • 1 Tablespoon cilantro, chopped
  • Mix everything together and set aside

Pico De Gallo:

  • 3 Roma Tomatoes
  • 1/2 white onion
  • 1 jalapeno
  • juice of 1 lemon
  • 1 Tablespoon cilantro, chopped
  • Mix everything together and set aside.

Directions for Tacos:

Fish Tacos:
lace Cast Iron pan on high heat. Wait until pan is a little smokey. Add Olive Oil blend and heat for 30 seconds (Olive Oil get hot fast so don't wait too long or you'll burn your house down. Kidding you won't really burn it down, but it'll get smokey). Add Fish and cook for 1-2 minutes on each side. Take pan off heat and let fish continue to cook in the pan off of the fire. While this is sitting you can cook the chicken....

Chicken Tacos:
Take cumin, paprika, onion powder, garlic, lime juice, and olive oil and mix in a bowl. Add chicken and marinate for 30 minutes or overnight if you have that kind of time. Preheat a sauce pan. Add a little olive oil to pan, cook chicken until the edges have a little color and the chicken is thoroughly cooked (temperature is 165 on your thickest piece).

Heat Corn Tortillas over an open flame, I like having a tiny bit of char for some flavor on my tortillas. Add your meat, cabbage, and toppings. If you have some cotija cheese, go ahead and throw some on those babies. Enjoy!