We love making fish tacos! This particular night (when I took the photo), we made dinner for some friends who were passing through town and we met them at the freeway with a home cooked meal. The great thing about this recipe is that it's easy to pull together, and can be tweaked to your liking (although we think our way is pretty yummy)! Enjoy!
4 fish filets (or 12 fish sticks)
4 corn tortillas
1/2 cup canola oil
1 cup Monterey jack cheese, shredded
Cook fish according to the package instructions. While the fish is cooking, fry the tortillas in oil on medium heat. Use paper towels to soak up any extra grease and to keep the tortillas warm. (For a healthier option you could just warm the tortillas in a wet paper towel just before assembling). Make the following toppings in separate bowls and set aside.
Sauce:
1/2 cup salsa (homemade recipe below)
1/4 cup sour cream
Coleslaw:
1 cup shredded cabbage
2 tbls mayo
1/2 tsp lime
When the fish is done layer the tacos accordingly: sauce, fish, coleslaw, and cheese.
We serve this with beans, spanish rice, and/or the leftover homemade salsa with chips.
Easy Homemade Salsa
1-2 jalapenos (depending on spiciness)
1 bushel cilantro
1 can Italian stewed tomatoes
8 roma tomatos
1 heaping spoonful of minced garlic
2 dashes of salt
We use a food processor to make our salsa because we like it a little chunky but I am sure you can use a blender, just use the pulse option.
