Hubby is out of town tonight, so it was the perfect opportunity to have delicious fish tacos. He loves fish, but he won’t try them. He’d love them if he did. Go figure.
I don’t remember the first time I tried fish tacos, but I know I was hooked right then. Each time I’ve mentioned them to a friend or family member who’s never had them, they get a disgusted look on their face. They imagine a hard taco shell with fish, tomato, lettuce, cheese, etc. I would be disgusted too if I had to eat that combination. That is just not the case.
Fish Tacos
4 fillets Tilapia or Cod
Olive oil, enough to cover bottom of frying pan
Vegetable oil
Corn tortillas
2 cups shredded cabbage
4 tablespoons vinegar
1 teaspoon salt
1/2 teaspoon red pepper flakes
Early in the day, put the cabbage, vinegar, salt and red pepper flakes into a bowl stir to combine and refrigerate 2 or more hours.
Heat oven to 350 degrees F. Put olive oil in a oven safe frying pan and heat to medium high. Add fish fillets and cook on one side until they are easy to turn. Turn fish and put in preheated oven to finish cooking. (Alternately, you can cook the fish completely on the stove top and bypass the oven step)
Put about a half inch of vegetable oil in a medium pot and heat to medium high heat. Drop the corn tortillas in the oil one at a time for about 20 seconds. Remove and drain on paper towels.
When fish is cooked, break into small pieces. Place fish in tortilla top with cabbage and serve.
Note: the measurements are guesses, I don’t measure anything when I make this.
