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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I used to not even like fish, but I have developed a deep and abiding love for fish tacos. I've tried several different types and loved them all. This one is different from most. The recipe calls for flour tortillas, but I personally prefer corn tortillas with fish tacos. Ingredients:
1 lb fish fillet (try snapper or tilapia) |
canola oil (for frying) |
1 medium onion, sliced |
2 garlic cloves, minced |
1/2 cup diced green chilis |
8 flour tortillas |
2 cups colby cheese, shredded |
2 cups romaine lettuce, shredded |
2 cups tomatoes, chopped and drained |
1/2 cup radish, diced |
1/2 cup scallion, chopped |
green taco sauce |
Directions:
1. Cut fish into 1/2 inch strips (I usually skip this, because the fish breaks apart easily onces it's cooked, anyway).
2. Heat a skillet until a drop of water quickly sizzles away. Add enough canola oil to coat the bottom of the skillet. Add fish and cook until firm, about a minute on each side. remove fish to a paper towel to drain; cover with foil to keep warm.
3. Add onion, garlic, and green chiles to skillet and cook until onion is softened. Set aside and keep warm.
4. In a clean, dry skillet, heat each tortillas till brown spots start to appear (about 15-20 seconds). Turn tortilla over and repeat on other side. (You could also zap the tortillas in the microwave to save time. I do.).
5. Spoon some fish into center of tortilla, add sauteed vegetables, sprinkle cheese on top, then add romaine, tomatoes, radishes, scallions, and green taco sauce.
6. Serve with refried beans. Enjoy!
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