Fish Tacos
Fish Tacos
For the best Fish Tacos I have ever had, that would be San Diego, California, many many years ago, at the Mexican owned and operated places. This recipe is spot on for a good tasting fish taco. I made these last night, 7 June 2017 and two thumbs up from my wife as well. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 fillets Pangasius fillets, cut each fillet in half to make 4 pieces
- olive oil, as needed
- 2-3 tablespoons butter
- garlic salt, as needed
- salsa, as needed, OR make from a shortcut
- sour cream, as needed, OR make from a shortcut
- Cheddar cheese, shredded, as needed
- cabbage, shredded, as needed
- 4 large flour tortillas
Instructions
- Heat a large non stick skillet with the butter and a splash of olive oil, cook the fillets over medium heat until cooked through and flakes easily with a fork. Season with garlic salt to taste, remove from the skillet and place on paper towels to drain.
- In a separate non stick skillet on low heat with no oil or butter, heat the tortillas on each side for a minute or so, this just to make them more pliable to fold. Once they are warmed, place a piece of fish on one side of each tortilla.
- Top the fish with a spoon or two of salsa, sour cream, shredded cabbage, and cheese.
- Fold the other side over and enjoy.
Notes
The fish is low cost, the high cost would be the store bought tortillas (imported as well) (I really need to find a recipe to make these), for now I will say fair cost per serving.
Variant: 1. Add a dash or two of hot sauce to the taco, or even a squeeze of fresh lime.
Shortcut: Fast and Simple Fresh Salsa II, Sour Cream.
Adapted from an internet recipe.
I made these last night, 7 June 2017, exactly as written, also used the shortcut for the salsa and sour cream. Outstanding meal! On my go to list 🙂