I had never eaten fish tacos until a trip to Healdsburg, California, a little over a year ago. Yes, I know... it's hard to believe (should I even admit to it?). My daughter and I found a little Mexican restaurant right in the heart of Healdsburg where we ended up for lunch every day of our stay in that sweet town.
Now, whenever I'm at a restaurant that has fish tacos on the menu, I will most likely try them. None, however, seem to hold a candle to the tacos I ate in Healdsburg, forcing me to start making my own. This was my latest attempt. My family loved them and I thought they were pretty darn good.
• 1 pound fish fillets (recipe recommends hailbut -- I used tilapia)
• Salt & pepper
• Olive oil
* 12 corn tortillas (3 per person)
• Salsa (I used a purchased Mango Salsa)
• 2 ripe avocados
• Red cabbage, thinly sliced -- about 3 cups
• 1 tablespoon cider vinegar
• Diced tomatoes
• Lime wedges
1. In a bowl, combine cabbage and vinegar. Add salt to taste, approximately 1/2 to 3/4 teaspoon. Slice or cubes avocados; drizzle with lime juice and set aside.
2. To warm corn tortillas: Heat a cast iron skillet over medium heat. Add a tortilla and heat until air pockets form; flip tortilla and heat the other side. Remove onto a plate and quickly fold tortilla. Repeat with the other tortillas.
3. Salt and pepper the fish. Heat some olive oil in a non-stick skillet over medium-high heat. Add the fish and cook until just cooked through. Do not over-cook.
4. Assemble tacos with cabbage, avocados, salsa, fish, dice tomatoes, and a squeeze of lime juice.
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