Fish Tacos!

I made this for dinner using the fish I'd caught a couple of days earlier:


--FISH TACOS--

1 lb. fresh fish fillets
salt and pepper
olive oil

1 dozen corn tortillas
vegetable oil or butter

Salsa - make or buy a mango salsa
1 ripe avocado

cabbage (or iceberg lettuce)
cider vinegar
salt

1) Prepare salsa

2) Prepare the cabbage and avocado. Thinly slice the cabbage and put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp.) and salt (about a tsp). Mix in the vinegar and salt. Peel the avocado, remove the seed then chop and reserve for later.

3) If wished heat the tortillas. One method: put a skillet to medium high heat then using a small amount of oil or butter tend the tortillas for 1 minute flipping as needed. Remove the tortilla and place them folded on a plate. Another method: microwave on a paper towel for 25 seconds.

4) Cook the fish using a skillet set to medium high heat using a small amount of olive oil (2 tsp). Fish cooks very quickly and foodies recommend the fish to remain barely translucent. For thinner fillets this means perhaps only one minute per side. When done, remove to plate and sprinkle with salt and pepper.

5) All of the ingredients are ready! Let the diners assemble their own tacos.

6) Also suggested is a white sauce ala San Diego. Anywhere from 2 Tbs. - 1 cup of mayonnaise blended or stirred with one small can of diced green chiles.

7) Other assembly add ins: sliced red onions or especially San Diego authentic would be sliced radishes. Lime juice squeezed across the top of the finished taco is also strongly recommened.

We enjoyed this meal though it was not as savory as those we've ordered in restaurants. Healthwise, that might be a good thing! We would be willing to make these again.