Home & Kitchen
20-minute Fish Tacos
This recipe for easy fish tacos is perfect for a quick and delicious dinner option.
This recipe starts with white fish fillets like cod or halibut, seasoned with a flavorful spice mixture, and then baked until the fish is tender and flaky. It takes only 20 minutes!
Add your favorite toppings or a side of fresh mango salsa for extra flavor, it’s perfect for busy weeknight dinners.
Fish Tacos are a great dinner option that’s easy to make! They’re packed with fresh flavors and everyone will love them. Plus, they only take 20 minutes to make, which is perfect for busy weeknights.
I often serve fish tacos with a classic coleslaw, onion slaw (recipe below) or try our favorite fish taco sauce. For a really fast sauce, stir together the following to drizzle over tacos:
Common choices for fish include white fish such as tilapia, cod, or haddock. These fish have a mild flavor. Cod is a favorite option because it’s a bit firmer and holds together well when cooked.
Fish tacos are a complete meal in one and don’t require a lot of extras on the side! I love to add tons of toppings and salsa (and fish taco sauce!) for everyone to dress up their own and a couple of fresh simple sides.
If I serve sides with fish tacos, it’s usually something simple like a corn salad or some delicious Spanish Rice!
Fish tacos are best served fresh, but the fish, toppings, and sauce can be prepared in advance and stored separately. Reheat the fish in the oven before assembling the tacos.
Fish tacos can be stored in the refrigerator for up to 2 days in an airtight container. Reheat them in the oven, on the stovetop, or in an air fryer before serving.
Reheat fish separately on stovetop by placing it in a pan over medium-low heat with a small amount of water, cover the pan with a lid to create steam, heat for a few minutes on each side until warmed through.
Tender flaky fish is lightly seasoned and baked, making the perfect filling for these easy fish tacos!
Rub
1 tablespoon chilli powder1 teaspoon paprika1 teaspoon oregano½ teaspoon cumin½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon pepper½ teaspoon salt
Tacos
8 corn or flour tortillas 6-inch1 avocado sliced1 lime wedgedtoppings to taste
Fish Taco Sauce (optional)
3 tablespoons sour cream2 tablespoons mayonnaise½ lime juiced½ teaspoon garlic powder½ teaspoon cumin½ teaspoon sriracha or to taste
Preheat the oven to 400°F.
In a small bowl, combine all fish taco sauce ingredients and set aside.
In a separate bowl, mix together the rub ingredients. Rub the mixture into the fish fillets.
Place the fish on a parchment paper lined pan and drizzle with olive oil.
Bake for 12-15 minutes or until flaky and cooked.
Heat tortillas according to package directions.
Break the fish into large chunks and divide it among the tortillas. Top with desired toppings and serve.
Spice Rub: Substitute the rub above with our own favorite rub or try cajun or blackened seasoning.
How to Make Cabbage Onion Slaw: Combine 1 cup shredded cabbage, ½ sweet white onion, thinly sliced, 2 tablespoons chopped cilantro, ⅓ cup sour cream (or Greek yogurt), 2 tablespoons fresh lime juice, and 1 jalapeño pepper seeded & chopped.
Leftover fish can be refrigerated for 2 days. Fish should be stored and reheated separately from the tortillas.
Nutritional information includes 1 fish taco in a corn tortilla. Toppings are not included in nutritional information.
Calories: 163 | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Sodium: 348mg | Potassium: 174mg | Fiber: 4g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 4.9mg | Calcium: 62mg | Iron: 1.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This overnight 7-layer salad recipe is everyday easy in addition to being party perfect!
Layers of fresh lettuce, veggies, cheese, and bacon are topped with a creamy dressing to make this seven layer salad!
What’s in Seven Layer Salad?
Mix and match the ingredients, I add 7 layers but you can add as many as you’d like to this overnight salad.
Lettuce – Iceberg lettuce will stay extra crunchy due to its high water content, so it’s great in an overnight salad. Wash it first and then dry it very well (I use a salad spinner).
Vegetables – Tomatoes, peas, and sliced green onions add visual interest to a 7 layer salad, but so can chopped celery, sliced radishes, diced bell peppers, sliced mushrooms, shredded zucchini, corn, sundried tomatoes, and even shredded brussels sprouts. This is a great recipe for using up leftover bits of veggies in the fridge.
Bacon & Eggs – Bacon and hard-boiled eggs add texture, color, and a boost of healthy protein. I keep the bacon on the side and sprinkle it on just before serving.
Cheese – Cheddar cheese has a sharp flavor that tastes great with sweet peas and salty bacon. Blue cheese crumbles or parmesan cheese are other excellent options.
Dressing for Overnight Salad
This mayo-based sour cream dressing is traditional and it is super easy to make. It’s thicker than a traditional dressing, so it holds up well.
Add in your favorite herbs or ranch-style seasonings to change it up.
Keep leftover 7-layer salad covered in the refrigerator for up to 4 days. The flavors will blend and taste even better the next day!
Did you make this 7 Layer Salad for a crowd? Be sure to leave a rating and a comment below!
7 Layer Salad
A delicious medley of layers topped with a creamy homemade dressing and bacon crumbles makes for a colorful and hearty salad!
1 Trifle Bowl to show layers
DRESSING
In a small bowl, mix mayonnaise, sour cream, sugar, and seasoned salt for the dressing. Set aside.
Wash and dry the lettuce very well. Place lettuce in the bottom of a large trifle bowl (or 9×13 pan).
In order, top with tomatoes, peas, green onions, and boiled eggs. Spread the dressing on top right to the edges.
Cover the salad and refrigerate for at least 4 hours or overnight.
Top with cheese and bacon before serving.
To make ahead, assemble all the layers except cheese and bacon, cover, and chill. Just before serving, layer cheese and bacon on top.
Optional Ranch Style Dressing1 cup mayonnaise¾ cup sour cream½ teaspoon garlic powder½ teaspoon onion powder1 tablespoon fresh dill1 tablespoon fresh parsleysalt & pepper to taste
Calories: 348 | Carbohydrates: 10g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 165mg | Sodium: 579mg | Potassium: 298mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1124IU | Vitamin C: 15mg | Calcium: 186mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Article: spendwithpennies.com
Turn leftovers into a cozy turkey noodle casserole that the whole family will love!
This noodle casserole has packed with tender veggies, turkey, and pasta baked in a simple homey sauce. It’s all baked under buttery bread crumbs.
Ingredients for Turkey Noodle Casserole
This basic casserole is simply turkey, veggies, and pasta cooked in a simple homemade sauce.
Turkey: Use leftover turkey or use rotisserie chicken. Leftover ham is another great variation in this recipe.
Vegetables: This turkey noodle casserole is so versatile. Use either frozen mixed vegetables or veggies from your crisper drawer (see recipe notes for fresh vegetables).
Pasta: Any medium shape can be used in this recipe. Try penne or rotini, and be sure to cook it al dente (firm) so it doesn’t overcook in the oven.
Sauce: The sauce below is a very simple cream sauce, almost reminiscent of chicken pot pie sauce. You can swap it out for cream of mushroom, chicken, or celery soup or a jar of Alfredo sauce. Be sure to add the poultry seasoning; it adds great flavor.
Assemble turkey noodle casserole up to 1 day ahead, but leave off the topping and refrigerate overnight.
Remove the casserole from the fridge for at least 30 minutes before baking and sprinkle with the topping. Add an extra 5-7 minutes of baking time.
Did your family love this Turkey Noodle Casserole? Leave us a rating and a comment below!
Turkey Noodle Casserole
The best way to use up leftover turkey and veggies from the holidays is with this Turkey Noodle Casserole!
Creamy Sauce (see notes for shortcut)
⅓ cup butter1 small onion diced2 cloves garlic minced⅓ cup flour¾ teaspoon poultry seasoning½ teaspoon dried thyme leaves3 cups chicken broth1 ½ cups light cream or half and half1 ½ teaspoons dried parsley or 1 tablespoon fresh½ teaspoon Kosher salt or more to taste¼ teaspoon black pepper
Casserole
3 cup frozen mixed vegetables thawed, see notes for fresh vegetables2 cups cooked turkey cubed, or chicken12 ounces medium pasta such as rotini or penne
Topping
¼ cup melted butter½ cup seasoned breadcrumbs
Preheat the oven to 375°F. Grease a 9×13 or 3-quart casserole dish and set aside.
In a medium saucepan over medium heat, melt butter. Add diced onion, minced garlic, and seasonings and cook until softened, about 4-5 minutes.
Add flour and cook for 1 minute.
Slowly stir in chicken broth and evaporated milk, until the mixture is smooth. The mixture will be very thick at first.
Bring the sauce to a boil while stirring over medium heat. Let boil for 1 minute, then remove from heat and stir in salt, pepper, and parsley.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta 1 minute less than directed on the package. Drain well.
Combine cooked pasta, thawed vegetables, cubed turkey or chicken, and sauce in the prepared casserole dish.
In a separate bowl, mix together melted butter and seasoned breadcrumbs, then sprinkle over the casserole.
Bake for 25-30 minutes, or until bubbly and the topping is browned.
Sauce: To make a shortcut sauce, replace the sauce with a jar of alfredo sauce and add in the seasonings. Cream can be substituted for evaporated milk.
Cheese: 1 ½ cups of shredded cheese like cheddar can be added to the sauce.
To use fresh vegetables: Fresh vegetables can be used in place of frozen mixed vegetables. I would suggest 3 chopped carrots, 2 ribs of celery, and 1 cup of corn (although any combination will work). Add the fresh vegetables to the boiling pasta water for the last 4 minutes in step 7 or steam the vegetables until tender.
Store leftover casserole covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.
Calories: 519 | Carbohydrates: 61g | Protein: 21g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 925mg | Potassium: 580mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4018IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Article: spendwithpennies.com
Tender chunks of chicken are pan-fried and tossed in a simple tangy-sweet lemon sauce. You can’t beat the flavor of fresh lemon. Serve this over rice for the perfect weeknight dinner.
Have you ever had a stir-fry and wondered how the get the meat so darn tender? Most often it’s due to a technique called velveting.
Meat (beef or chicken) is marinated in a combination of egg white, cornstarch, oil, and often other additives like vinegar. Cornstarch is a natural tenderizer (and used in this recipe as well as many other stir fry favorites and even Mongolian Beef)!
Pour the sauce right over if you are in a hurry, but I like to remove the chicken from the pan, deglaze the pan using the sauce, then add the chicken back in.
Garnish with lemon slices, green onion or chives and sesame seeds.
Lemon Chicken is a great dish to make ahead or make a double batch so that you’ll have lots of leftovers. It will keep in the refrigerator for 3 to 4 days for easy lunches!
This easy lemon recipe is a sweet zesty favorite, made in under an hour!
Sauce
¾ cup chicken broth1 ½ tablespoons cornstarch¼ cup sugar3 tablespoons fresh lemon juice
Optional Garnish
sesame seeds, thinly sliced green onion
In a bowl, combine chicken with egg, cornstarch, and soy sauce. Allow it to marinate in the fridge for at least 15 minutes or up to 1 hour.
In a small bowl, mix together the sauce ingredients.
In a large skillet, heat the vegetable oil over medium-high heat. Remove chicken from the egg mixture, allowing any excess to drip off. Discard the marinade.
Add chicken to the pan in batches and stir-fry until browned and cooked through, about 5 minutes.
Stir the sauce well to ensure the cornstarch is fully incorporated. Pour it into the pan with the chicken. Let it simmer on low heat until it thickened, about 3-4 minutes
Garnish with sesame seeds, thinly sliced green onion, and lemon wedges if desired.
This recipe comes together quickly; prepare all of the ingredients before beginning to cook.
Chicken: For easy handling, place chicken in the freezer for 15 minutes before cutting (optional). Chicken thighs work well in this recipe.
Lemon: Fresh lemon juice is best for this recipe. If using fresh lemon, ½ teaspoon of lemon zest can be added to the sauce for an extra boost of lemon flavor.
Vegetables: Vegetables can be added to this chicken, asparagus, or green beans are great options. Remove the chicken from the pan and set it aside. Trim the vegetables and add them to the pan. Stir-fry them for a few minutes until they are tender crisp. Add the chicken and the sauce and continue to cook as directed.
For a crispy chicken, marinated chicken can be dusted in corn starch and deep fried in small batches at 350°F for 4-5 minutes. Thicken sauce and toss with chicken.
Calories: 258 | Carbohydrates: 22g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 114mg | Sodium: 814mg | Potassium: 474mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 95IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?Follow us on Pinterest!
Source: spendwithpennies.com
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