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Total Time
15mins
Prep 15 mins
Cook 0 mins

I used to not even like fish, but I have developed a deep and abiding love for fish tacos. I've tried several different types and loved them all. This one is different from most. The recipe calls for flour tortillas, but I personally prefer corn tortillas with fish tacos.

Ingredients Nutrition

Directions

  1. Cut fish into 1/2 inch strips (I usually skip this, because the fish breaks apart easily onces it's cooked, anyway).
  2. Heat a skillet until a drop of water quickly sizzles away. Add enough canola oil to coat the bottom of the skillet. Add fish and cook until firm, about a minute on each side. remove fish to a paper towel to drain; cover with foil to keep warm.
  3. Add onion, garlic, and green chiles to skillet and cook until onion is softened. Set aside and keep warm.
  4. In a clean, dry skillet, heat each tortillas till brown spots start to appear (about 15-20 seconds). Turn tortilla over and repeat on other side. (You could also zap the tortillas in the microwave to save time. I do.).
  5. Spoon some fish into center of tortilla, add sauteed vegetables, sprinkle cheese on top, then add romaine, tomatoes, radishes, scallions, and green taco sauce.
  6. Serve with refried beans. Enjoy!