Prep 15 mins
Cook 0 mins
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.
- 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
- Cut fish into 1/2 inch strips (I usually skip this, because the fish breaks apart easily onces it's cooked, anyway).
- 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.
- Add onion, garlic, and green chiles to skillet and cook until onion is softened. Set aside and keep warm.
- 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.).
- Spoon some fish into center of tortilla, add sauteed vegetables, sprinkle cheese on top, then add romaine, tomatoes, radishes, scallions, and green taco sauce.
- Serve with refried beans. Enjoy!