Fish Tacos

Fish Tacos scream summer! Nothing beats a plate of fresh fish tacos, with freshly squeezed lime and a cold beer.


Ingredients
4 lbs Halibut steaks, snapper fillets or any fish you can get hold of (you can always reduce the amount of fish)
Salt and pepper
Taco Seasoning
1 small green cabbage, shredded
juice of 2 limes
1or 2 limes, thinly sliced
Cilantro sprigs
Lime wedges
3 dozen corn tortillas
Fresh salsa

Guacamole







Clean the fish. Sprinkle with salt and pepper. Sprinkle the taco seasoning generously on the fish. Rub the salt, pepper and seasoning into the fish. Cover and refrigerate for 2-4 hours. Bring the fish to room temperature before cooking.

Shred the cabbage with a mandoline or a sharp knife and put it in a bowl. Lightly salt the cabbage and toss well. Add the lime juice and toss again. Let sit for 10 minutes or so.

Fire up your grill. When the coals are hot, lay down the lime slices and place the fish on top of the lime slices. This way, your fish won't stick to the hot grills. Grill for 3 minutes on each side, until just opaque.










If you don't have access to a grill, the broiler in your oven works just fine. Place the oven rack as close to the broiler as you can. I usually use the rack that comes in my toaster oven. Just place the rack on a cookie sheet. Cook the fish for a few minutes, until opaque and then flip.









Heat the tortillas. If you have the grill going, spread out the tortillas and heat them well on both sides, they will puff up a bit. If you are using an oven broiler, heat the tortillas in a good cast iron skillet. Wrap the tortillas in a clean dishcloth to keep the steam in and keep them toasty warm. 

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