Fish Tacos




For Fish

1/2 pound fish — flounder, cod, haddock, tilapia or even salmon

Blackened seasoning — (I use Andy Roos, but anyone that suits your taste will do)

1 Tablespoon butter

4 Tortillas corn or flour

For Guacamole Garnish

1 avocado

1 onion

1 red hot chili pepper

Hot sauce — Tabasco

1 lime


For Onion-Cilantro Garnish

1 Onion

1 Bunch cilantro


Put fish in fridge while you make the garnishes.

For Guacamole: Slice avocado in half. Peel and remove the seed. Place in a bowl. Finely chop the onion — to produce a quarter cup. Add a quarter teaspoon of salt and 1/8 teaspoon Tabasco Sauce (optional, if you like your food on the spicy side). Squeeze half a lime into the mix. Mush the mix up with a fork as finely as you like it.

For Onion-Cilantro Garnish: Finely chop the onion — to produce a half cup. Rinse and finely chop the cilantro to produce a quarter cup. Keep stems to a minimum. Stir in a bowl.

For the Fish: Finely chop 1/4 cup of onion. Finely chop optional red hot chili pepper, which has been seeded and cored. (Wear a glove or use a fork and knife to avoid coming directly into contact with the hot pepper.)

Warm up the tortillas over just under medium — flip frequently so they don’t burn.

Preheat pan over medium heat. Add tablespoon butter and coat bottom of pan. Add onion and chili pepper mixture. Give it a quick saute, stopping when they appear clear. stir frequently.

Cover one side of the fish with the blackened seasoning and put the fish in the pan with the seasoned side down. Then sprinkle more blackened seasoning on the face-up side. Work the onion and chili mixture in with the fish. Cook the fish all the way through. This takes about ten minutes.

The fish is done when it’s bright white, not translucent, all the way through and it easily flakes when prodded by your spatula. Break up the fish into bite-sized pieces.

Two Serving Options:

  1. Take some of the fish and put it on one half of a browned tortilla and add guacamole.
  2. Take some of the fish and put it on one half of a browned tortilla and add onion-cilantro mix.

Serve with refried beans and/or salsa and chips.






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