Simple Fish Tacos Even My Son Will Devour

Someone asked and so I thought I’d share the recipe for those quick-and-easy, family-friendly, and somewhat healthy fish tacos we served to celebrate World Oceans Day. I’ll add that Truman, when he found out what we were eating, said, “I don’t want fish tacos,” and then preceded to slam down two before Rick and I could set down our wine glasses after our pre-dinner toast. So, here it is:

Ok, so they taste better than they look.

Salt and pepper fish filets and then lightly dust in a mixture of flour and paprika. You’ll want to use a mild fish like grouper, tilapia and the like. I used triggerfish. You’ll also want to cut the fish in strips before flouring. Add a small dollop of oil to a frying pan and, when hot, sauté the fish until done.

Meanwhile, toast the corn tortillas. I hold each one with tongs over the open flame on my gas stovetop – a trick I learned from Cooking Light. Finally, toss together a simple slaw of shredded cabbage (I like the angel hair that comes in the bag) with a little finely chopped red onion. Toss with white wine vinegar, olive oil and salt and pepper. Assemble tacos by placing some of the slaw down the center of the tortilla, add a strip or two of fish, and top with a thin slice of avocado. Rick likes to add a dash of hot sauce and for some reason I bought Pickapeppa Sauce instead of traditional hot sauce, but it worked just fine. Finally, devour and enjoy.

Photo, JWJourney