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Fish Tacos

Get your mind out of the gutter, it's a recipe.

Fish Tacos
Some fish - I know, I'll explain
Corn tortillas
1 avocado
1/2 - 3/4 cups prepared salsa
1 bell pepper, sliced/diced - whatever
1/2 - 3/4 cup red onion, sliced/diced - whatever
1 lemon
1 jalapeno, diced
garlic powder
onion powder
cumin
coriander
cayenne
ole bay seasoning
olive oil
butter

Could I give worse ingredient lists?  Probably, yes.  That's why I'm going to walk you through it.  I did just realize I left the red onion off my taco last night, so I'm kinda sad.

First you take the 'mallow, wait wrong recipe.  If you can name the movie, you should be friends with my husband.

Ok, really we're going to make some guacamole first.  I LOVE GUACAMOLE.  It's kinda up there with BBQ.  So, we're serious.  Now, I have a better guac recipe that I'll give at another time.  This was a week night, I'd worked and been to Curves, so I was going for easy.

Guacamole -
Scoop out the inside of the avocado into a bowl.  Lightly sprinkle with salt - just a very little.  Squeeze 1/2 of your lemon over top.  Add 2 tablespoons prepared red salsa and the diced jalapeno.  Use a fork to mash/mix together and set aside.

Tacos-
I used 1 piece of fish per taco, so I thawed out 5 tilapia filets (remember-guys get more).  I used tilapia because it's what I had in the freezer.  Our grocery runs them buy one pound bag get two free, so again, I stock up.  Use shrimp, mahi, or any other white fish you choose.  Lay out your fish and season both sides with the garlic, onion, cumin, coriander, cayenne, and ole bay.  Or, use whatever seasoning blend you like.  I stood in front of my cabinet and pulled out what smelled good.  Let the fish soak up the seasonings while you work on the other steps.

I baked my tortillas in the toaster oven on 375 degrees until they were crispy.  Matt likes his less crispy, you just have to watch and get them how you like them.  I was worried they wouldn't be as good baked (instead of oil fried), but they were delicious.  My tacos were more like chalupas because you can't bend a crunchy tortilla, but delicious nonetheless.  I also baked a few extra to eat up the guacamole, because it's better the day of making.

While the tortillas are baking away sauté down your sliced green peppers in 2 tsp butter and a little evoo over medium high heat.  You could sauté the red onion with the peppers or add as a topping to your taco.  Either way would be delicious. Pull out of the skillet and set aside.

Add a little more evoo, if needed, to the skillet and heat back to medium.  Add your fish filets and brown/blacken on both sides.  Squeeze the other half of the fresh lemon onto the cooked fish.

Now, for assembly.  Spread a little guacamole onto the inside of your tortilla, add the bell pepper and onions, the fish, and a little more prepared red/green salsa.  Whoa.  So. Good.

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