Recipes

Start by preparing all the elements for your tacos so when the fish comes off you are ready to eat! Heat your tortillas in a foil package in the oven at 350. In a platter arrange your toppings: Sliced cabbage, sliced avocado, picked cilantro leaves, and a bowl of salsa. Mix the sour cream, lime zest and lime juice together to make a quick crema. Add this to your platter. Add sliced limes as well. Now it is time to cook your fish. Dry your fish filets with a paper towel. Cut them into 1-2 inch strips and then season them with salt and pepper and sprinkle them with the paprika. Dredge each strip in flour so they are evenly coated, making sure to dust any excess flour off. Heat the oil in a heavy bottomed frying pan until it is shimmering. Add the fish and cook for 3-4 minutes on each side – the flour coating should turn a lovely golden brown. Set cooked fish on a clean serving plate. Assemble tacos immediately – a warm tortilla, a strip of fish, some cabbage, a little salsa, a piece of avocado, some cilantro, a drizzle of crema, and a squeeze of fresh lime!