Fish Tacos
Julie & Eric Regh, 2010
2 tilapia filets
olive oil
shredded lettuce
diced tomatoes
avocado, sliced
Mexican sour cream (or flavored plain Greek yogurt)
shredded Mexican cheese
hot sauce
4-6 soft or hard taco shells
Fish Seasoning:
4 teaspoons dill
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons regular salt
1 teaspoon black pepper
If using hard taco shells, turn the oven on a low heat and put them in now. If using soft taco tortillas, wait a bit.
Wash filets. Drizzle a little olive oil in a skillet and cook fish. When fish starts turning solid white (about half-way through cooking) generously sprinkle the fish seasoning on both sides. Start to break up the fish as it cooks more.
When fish is done, take it off the skillet. If using soft tortillas, warm and lightly toast them on the still hot skillet. When tortillas are done, start piling all the yummy ingredients on. Tortilla, fish, lettuce, sour cream, avocados, tomatoes, cheese and hot sauce.
Enjoy with a margarita!
olive oil
shredded lettuce
diced tomatoes
avocado, sliced
Mexican sour cream (or flavored plain Greek yogurt)
shredded Mexican cheese
hot sauce
4-6 soft or hard taco shells
Fish Seasoning:
4 teaspoons dill
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons regular salt
1 teaspoon black pepper
If using hard taco shells, turn the oven on a low heat and put them in now. If using soft taco tortillas, wait a bit.
Wash filets. Drizzle a little olive oil in a skillet and cook fish. When fish starts turning solid white (about half-way through cooking) generously sprinkle the fish seasoning on both sides. Start to break up the fish as it cooks more.
When fish is done, take it off the skillet. If using soft tortillas, warm and lightly toast them on the still hot skillet. When tortillas are done, start piling all the yummy ingredients on. Tortilla, fish, lettuce, sour cream, avocados, tomatoes, cheese and hot sauce.
Enjoy with a margarita!