Fish Tacos - Fast

Fish Tacos

 

 

Prep Time: 10

Cook Time: 10

Servings: Yield: 2 per person

Source: Tinkskitchen.com

 

 

Ingredients

 

• 1 filet white fish (tilapia is what I used here)
• 1/2 jalapeño
• 1 or 2 radishes
• 2 corn tortillas
• Cilantro for garnish
• Chopped red onion
• Salt, pepper, oregano, cumin, garlic powder
• Olive oil

 

Directions

 

1. 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.
2. 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.
3. Continue to cook un-disturbed for 5 minutes or so, until the bottom of the filet is starting to brown.
4. Using your spatula, chop fish into pieces, sautéing 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 jalapeño. There is no right or wrong way to enjoy the flavors you love.

 

 

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Notes:

Apr 17, 2019

 

When I need a quick taco fix, fish tacos will do the trick.  Shown without salsa, but as you can tell, they look fabulous!

 

 

All Photographs Copyright Tink's Kitchen and JSGrey