Add a kick to Tuesday Tacos
Ian's Fire Fish Tacos
Serves 4 ~ Gluten-Free
2 LBS fresh, firm fish, such as cod or halibut
4 TBS olive oil
2-4 TBS Ian’s Fire blend, or to taste
2 teas kosher sea salt
12 Corn Tortillas
Taco bar toppings – pico de gallo, salsa verde, crema, grated cheese, chopped cilantro, thinly sliced cabbage, chopped or pickled jalapenos, guacolmole or sliced avocado, thinly sliced white onions.
Warm the corn tortillas according to package directions and kept wrapped in foil until you are ready to assemble the tacos.
Cut the fish into generous bite size pieces, about 1 inch in size. In a bowl, toss with the olive oil and Ian’s Fire to coat.
Heat a nonstick skillet over medium high heat and when a drop of oil sizzles, add the fish cubes. Allow the fish to brown on one side and then gently toss it with a spatula or wooden spoon to brown on all sides.
Remove the warm tortillas from the foil package. Overlap two tortillas to create a loose cup; place the cooked fish in the middle and then top with your preferred toppings.
Note ~ Shrimp or salmon can be substituted for the cod or halibut. Everyone can make their tacos unique by providing a wide selection of toppings.