Fish Tacos. They can be really good or they can be RULL bad. These ones are the former. Crunchy, zesty, flavorful, fresh and delicious. They always take me back to the first fish tacos I had, in Oceanside, CA at a restaurant that jutted out into the sea. They were fabulous. This is my easy homemade version that you could effortlessly make on a weeknight. Feel free to switch up the garnish and make them your own!
Preheat the oven and bake the fish sticks according to the package's instructions.
Fish Tacos
Fish Sticks or fillets of white fish, such as tilapia or cod (1-2 per taco)
Tortillas
Cilantro Sour
Cream (for the recipe, click here)
Tomato,
avocado, cilantro & lime, chopped for garnish
Preheat the oven and bake the fish sticks according to the package's instructions.
Meanwhile,
light the flame or electric burner on your stove and using tongs, toss the
tortillas over the heat, allowing them to char slightly.
Once the fish
is cooked, place a fillet in each tortilla.
Top with tomatoes, avocado, sour cream and cilantro. Spramp with fresh lime and enjoy.
"Every morning I spramp my face with water."
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