When I was at the beach last week, my aunt made the most delish fish tacos and I loved them so much that I made them as soon as I got home. I have a great fish taco recipe that I made up, but I have to say, I loved these even better…and they’re easier. Don’t you know I couldn’t hardly wait to share with you?!
You’ll have to cut me some slack on my pictures here lately too. My nice camera kicked the bucket while we were in Montana, and every picture I take in my kitchen with this tweener camera comes out awfully yellow.
So here’s the basic recipe:
* 1 1/2 pounds fish (I use tilapia because it’s reasonably priced and nice and flaky.)
* corn tortillas
* shredded cabbage (I used angel hair shredded cabbage pre-done in the salad section at the store)
* salsa (i made some homemade really fast in the tiny food processor with probably 2 c. grape tomatoes that I needed to use, 1/2 tsp cumin, 1/2 lime squeezed, about 1/4 cup fresh cilantro, and about 1/4 c. sliced jalapenos…from the jar. Pulse it all til smooth…and voila!)
* some grated cheese