Tuesday, September 24, 2013

Fish Tacos

These fish tacos are a super quick week night meal. We have them every couple of weeks, and I can hardly believe I haven't taken some pictures and posted these before now.

We usually buy tilapia fillets in the family-sized bag and then thaw them 3-4 at a time for these tacos. We've also made them with fresh fillets of tilapia, flounder, or catfish with equally good results.

On this particular night, we used fresh catfish fillets and hard taco shells. We usually use soft tortillas, but wanted a little change. Corn and flour tortillas are both good with these tacos.

Sprinkle the fish fillets with chipotle or cayenne pepper, fresh ground black pepper, and kosher salt.

Melt a little butter in a pan with some olive oil, and heat to medium until the butter just begins to brown in the olive oil.

Add the fillets and cook 2-4 minutes per side depending on thickness.
Serve with sliced cabbage, avocado, and lime wedges. Darren also likes sour cream, cheese, and/or hot sauce as toppings.

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