A good friend of mine said the other day
she doesn’t think fish is for tacos.
She hasn’t had these fish tacos.
I season the fish fillets (in this case, Tilapia)
with salt, pepper, garlic & onion powder,
paprika, and lots of lemon.
Then I cook the fish
in 2-3 tablespoons of olive oil, then add a tablespoon
of butter for flavor.
While the fish are sizzling in the pan,
I make the pico de gallo.
It’s just tomato, cilantro, onion,
a jalapeno pepper, and lemon.
Season it with a little salt.
I flip the fish only once, and very gently…
I don’t want them to break.
When they’re cooked through,
I turn the heat off,
and I warm the tortillas either in the microwave
(wrapped in a moist paper towel)
OR I warm them on a skillet, one at a time.
I use two tortillas per taco
(my husband thought of this great idea!)
so that it won’t break and it adds more stability
to the taco. …and by the way, I always use corn tortillas…
…they have so much flavor.
I put one delicious fillet in each taco,
and add lots of pico de gallo,
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