Fish Tacos

Taco seasoning:

• Chili powder
• Oregano
• Salt & pepper
• Cumin

I marinated cubed white fish in the taco seasoning about 1/2 hour before I started cooking. I also squeezed a LITTLE bit of fresh lemon juice into this mixture. Be sure not to add too much–you don’t want tartare! Just pan-fry this in some olive oil until the fish flakes with a fork. If desired, you can sprinkle cornstarch or flour onto the fish to make it kinda crispy.

Fish taco white sauce (this is what makes it fattening.. and delicious):

• Mayo
• Sour cream
• Cilantro
• Salt & pepper
• Lemon juice

Mix it all together and refrigerate.

Pico de gallo (I had to make my own since Gristedes doesn’t carry ready-made stuff):

• Tomato (I like mine firm)
• Cilantro
• Diced red onion
• Minced garlic
• Lemon juice
• Salt & pepper

Also, *important*, before I started, I pre-heated the oven to 250 degrees, wrapped a stack of tortillas in foil and popped them into the oven.

We used guacamole (ready-made but I could’ve made it SO much better) and some coleslaw (from a bag) in this, too. We layered it like so: tortilla, white sauce, coleslaw, guacamole, pico de gallo & fish. Well, that’s how I did it.

$ breakdown:

• $5 for 2 lbs of whitefish
• $2 bag of coleslaw
• $2 sour cream
• <$1 tomato
• <$1 red onion
• $3 flour tortillas