When
I need a quick taco fix, fish tacos will do the trick. Shown without
salsa, but as you can tell, they look fabulous!
Fish Tacos
Yield: 1 per person
prep time: 10
cook time: 10
total time: 20
Ingredients
- 1 filet white fish (tilapia is what I used here)
- 1/2 jalepeno
- 1 or 2 radishes
- 2 corn tortillas
- Cilantro for garnish
- Chopped red onion
- Salt, pepper, oregano, cumin, garlic powder
- Olive oil
Instructions
- Use one or the other method to cook your corn tortillas - you can place them directly over a flame and allow to cook 1-2 minutes on each side, or add tortillas to a dry pan over medium heat and brown each side.
- Spread a small amount of olive oil in a pre-heated non-stick skillet and add your fish filet. I often do not even bother to defrost, but you can if you like. If cooking from frozen, keep the heat to a minimum until you are able to see that actually cooking is occurring. Season your fish with salt, pepper, a sprinkle of oregano, cumin and garlic powder. Continue to cook un-disturbed for 5 minutes or so, until the bottom of the filet is starting to brown.
- Using your spatula, chop fish into pieces, sauteeing as you go to insure fish is completely cooked. Layer your taco with fish, and the rest of the ingredients you like, listed above. If you LOVE red onions, add plenty, if you like heat - add more jalepeno. There is no right or wrong way to enjoy the flavors you love.
All photographs copyright Janet S. Grey.
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