Fish Tacos

We grilled the fish outside over charcoal; however, it can also be baked at 350 for about 12 minutes or until it starts to flake easily with a fork.

1lb haddock coated lightly with oil and lime juice

Tasty toppings include….grated queso fresco or Monterey jack cheese, lettuce, cilantro, chopped fresh jalapenos, scallions, salsa, guacamole, and a hot sauce.

We lucked out with the perfect hot sauce for the tacos! Our neighbor is Thai and a great cook. She made us a hot sauce that was the perfect spice and tang to go with fish, but heck if I know what’s in it!

And we fry our own shells, which makes any taco the most scrumptious meal ever! We buy corn tortillas, usually La Banderita brand in the refrigerated section. In a small fry pan, heat at med-high about ¼ inch of vegetable oil. You want the oil hot enough that when you slide in a tortilla it sizzles. Fry one side to light golden brown (usually 2 min) and flip. Using tongs fold the tortilla in half to form a shell. Fry about 1 min and flip to fry the other half of the outside of the shell you just folded for 1 min. Remove it from the pan and let the oil drip off in the pan. Then place it on paper towel to cool and harden. If you place it upside down more oil will drain off and it’ll keep its shape better than if you let it collapse closed on its side. These shells will keep pretty well. You can wrap unused ones in foil, keep them for a day, and they don’t need to be refrigerated. You can also go ahead and fill them, wrap them, and refrigerate them for lunch the next day!