In the midst of my vacation and trying to prep for the holiday tomorrow, I discovered that I had everything I needed for tacos but the ground turkey. Since we’ve already done red meat twice this week, I needed something else.
I realized that we have fish odds and ends. What I mean by this is we buy fish, always wild caught, in large quantities, usually in multiples of four or eight. Because there are only five of us, we always have a few leftover. These leftovers seem to multiply over time like the proverbial loaves and fish.
This recipe can be used with any combination of fish your family likes. Ours for today were salmon and flounder.
To this base, you can add any appropriate toppings you choose on any type of taco you choose. We tend to use organic flour tortillas because of all the allergy issues. We top with lettuce, sour cream, and cheese. You could add other vegetables or fruit based on your flavor preferences.
Ingredients (base only)
- 8 serving-size portions of fish, any you choose
- 3 tablespoons butter
- 1 tablespoon lime juice
- 1 1/2 teaspoon dried cilantro
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Clean and wash fish and cut all portions in bite-sized pieces.
- In frying pan on medium high heat, place butter, lime juice, salt, pepper, and cilantro.
- When butter is melted and mixture is slightly sizzling, add fish and fry until fish is thoroughly cooked.