Spicy Fish Tacos

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.

• Ready In: 15 mins
• Serves: 8

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!