Wednesday, September 14, 2011

Fish Tacos (in 10 minutes)

What you need:

Corn tortillas
1 filet per person of your favorite fish
raw cabbage (either shred yourself or buy ready-made for making coleslaw)
coarse salt
cracked pepper
olive oil
lime or lime juice

Preheat oven to 425 and lay out your fish in a single layer.
Add a dash of olive oil, salt and pepper and lime juice
Bake 4-5 minutes and then flip and finish baking until they are flaking apart

Chop tomatoes and cabbage.
Coat tomatoes in vinegar and add a little salt and pepper.
Mix vinegar into the cabbage if desired.

When fish is ready, layer flaked fish, cabbage and top with tomatoes on a corn tortilla.  Some people double them as the seasonings can leak through a single layer and leave it in tatters.

Another option is a creamy dressing and or salsa on top.  Lime juice is also good!

I tried a pomegranate vinaigrette on the cabbage-I still have not found THE flavor I am looking for with fish tacos...but this was pretty good!

About Me

Unschooling mama from the start with 2014, 2016 and 2018 graduation dates. I enjoy camping, reading, swimming, hiking and photography.