It's hard to go wrong with fish tacos. There, are, of course, perhaps better variations that involve a bit more elbow grease and work, but these ones are quite easy and quick to make- as I ate them, I kept thinking, "this is my favorite food, this is my favorite food"...
Yeah, it just might be.
Easy Fish Tacos
2 tilipia fish fillets, thawed
Olive oil
Salt and pepper
Cumin
Thinly shredded cabbage
1 avocado, thinly sliced
8 6-inch white corn tortillas, warmed up
½ jalapeno, seeded and minced fine
Preheat oven to 375. On a greased jelly roll pan, place fish fillets. Brush each side of each fillet with olive oil and season well with salt, pepper, and cumin. Bake until just done and the fish is flakey. Remove from oven, and set aside.
To assemble, warm corn tortillas in microwave until soft- use two tortillas for each taco- and stuff with flaked fish, shredded cabbage, avocado, and jalapeno. Drizzle dressing on top and eat immediately!
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