Fish tacos are easy and delicious. Crack open your favorite Mexican beer. Put the other 17 somewhere cold. At the cabin I like to stick them right into the snow outside the front door.
Next grate some cheese, chop onions, lettuce, tomato, avocado and a jalapeno and put the chopped piles in separate small bowls. Pan fry some red snapper, halibut, cod or shrimp in light oil.
Heat up some tortillas so they are warm and soft, but be mindful not to dry them out. I like them warm but not too steamy or sweaty.
Once all the ingredients are prepared and laid out, create a conga line along the taco prep area and enjoy creating your colorful meal. Add salsa and a squeeze of lime per taste if so desired. Be sure to say ‘gracias’ to your host and chef.
Fiesta y salud!
thank you maria.
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