Weeknight Fish Tacos with Spicy Tahini Sauce. This quick dinner is gluten free, low carb and perfect for those busy nights where dinner seems impossible! Made in partnership with Gorton’s.
Weeknight dinners are tough stuff, especially if you work, have kids in school and/or after-school activities and have to juggle multiple things. It’s no joke. I’m really feeling it this year with our son doing cross-country, soccer and piano after school multiple days per week.
I always said I wouldn’t cart my kids around for more than “one activity at a time” but this school year I gave in to the excitement. The price to be paid is that I have become a glorified rush-hour fighting, semi-suburban soccer Mom who is stressed to the nines to get something healthy on the table. Everyone is starving and impatient and it’s hard.
I’ve been relying on the Instant Pot, slow cooker and lots of leftovers but it’s getting old and we are all bored with it already.
When Gorton’s reached out to me and asked me to partner with them to create a recipe around their new Gluten Free line of Simply Baked or Grilled MSC-Certified fish products, I immediately thought of a quick and easy dinner that would take 15 minutes or less and appeal to the whole family.
While I live in Seattle and have access to some of the best seafood and fresh fish, I know that many of you do not and I love the idea of providing you with ideas that make good dinners accessible.
Fun Fact: When I was a little kid, we ate a lot of Gorton’s Fish Sticks so I have some fond memories of them and love seeing the brand evolve and affirm their commitment to sustainably caught seafood.
You are going to love this recipe. For the kids, divide the tahini sauce in half before adding the Sriracha. Leave theirs plain and add the Sriracha to the adult version. This is truly dinner on the table in 15 minutes!
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Weeknight Fish Tacos with Spicy Tahini Sauce. This quick dinner is gluten free, low carb and perfect for those busy nights where dinner seems impossible! Made in partnership with Gorton's featuring their Gluten Free, MSC-certified Grilled Cod.
- 8 large bibb lettuce leaves
- 1/2 cup red cabbage thinly sliced
- 1/2 cup carrots shredded
- 2 packages Gorton's Roasted Garlic and Herb Grilled Cod cooked according to directions
- Spicy Tahini Sauce
- 1/4 cup tahini
- 2 T olive oil
- 1 large clove garlic pressed
- 2 T warm water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- squeeze fresh lemon juice
- 1 teaspoon Sriracha
- handful parsley finely chopped
Begin by preparing Cod according to directions listed. I tested this with both the oven and the microwave method and recommend both. Microwave is obviously much quicker! Once Cod is fully cooked, allow to cool for 1 to 2 minutes and then slice each piece into 4 thin strips, giving you a total of 16 strips.
Combine all ingredients for Spicy Tahini Sauce in a small bowl and whisk until well combined. Set aside.
Very thinly slice red cabbage and carrots. Wash lettuce leaves and pat dry with a paper towel.
Place all lettuce leaves on a large platter. Divide sliced cabbage and carrots onto each leaf.
Place 2 Cod strips on each lettuce leaf. Top with a drizzle of Spicy Tahini Sauce and chopped parsley. Serve immediately and Enjoy!
DISCLOSURE: This post is sponsored Gorton’s. Gorton’s has compensated me for my time to develop this recipe and share about this product. All opinions are my own.