Do you want to taco ‘bout it? It’s nacho problem...
Fish: Tilapia from Fresh Grocer or any white fish will do. Two good sized tilapia filets will make about six tacos.
Salt and pepper
Lettuce (we used romaine from a bag)
Salsa, sour cream, guacamole... anything else you want on top!
Rinse your fish and pat it dry with a paper towel. Put a little olive oil in a pan, turn it on high and let it heat up. Lay your fish in it and sprinkle salt, pepper, garlic powder and cayenne pepper on top (this is to taste—if you don’t like things too spicy, go easy on the cayenne). Cook for about five minutes on each side. When you flip the filets, season the other side with your spice mix. Check if your fish is done by trying to break it up with your spatula. If it pulls apart easily, it’s done. The inside should also be opaque white—not translucent.
Chop up the fish, and get set up to build your tacos! I loaded mine up with cheese, lettuce, sour cream and salsa.
For a Cajun spin, use a “blackened” seasoning on the fish and whip up an easy remoulade with ketchup, mayo, dijon mustard and horseradish.
For fish fajitas, fry up some green peppers and onions to go on top.