Fish Tacos

"Give a man a fish; feed him for a day. Teach a man to fish; feed him for a lifetime"

-Lao Tzu

"buy a pound of fish and make fish tacos"

-Steve Launder

Fish tacos remind me of a night in grad school when our friend Andrea had a group of us over for fish tacos. They were super yummy, and, if I remember correctly, we had way too much fun.


Recipe from Kristen Browning-Blah, Food Editor's, Denver Post article "Spring break in Mexico means fish tacos":

This Gringa's Fish Tacos

So easy, it really doesn't need a recipe, but here's mine. Serves 3-4.

Ingredients

PICO

1 or 2 ripe tomatoes, chopped

1 jalapeño, seeded and minced

1/2 white onion, chopped fine

Juice of 1 lime

Lots of chopped cilantro

TACOS

1 pound firm white fish fillets

Juice of 2 limes

2-3 tablespoons olive oil

1/2 teaspoon black pepper

Salt

Soft corn tortillas

Shredded lettuce or cabbage

Lime wedges

Directions
Pico: In a medium bowl, combine all ingredients. Check seasoning and adjust to your taste.

Tacos: In a glass dish, place fish, lime juice, olive oil and pepper. Allow to sit no longer than 30 minutes (you don't want to "cook" it in the lime juice and make ceviche). Do not salt, as salt will draw out the moisture.

Heat a well-oiled grill, skillet or broiler. Cook fish 5 minutes. Turn and cook until opaque, about 3-5 minutes more, depending on thickness.

Remove to a platter, salt lightly, and cut into bite-sized pieces, checking for bones. Serve on tortillas with lettuce or cabbage, lime wedges and pico.