Can't Stop Eating Them Fish Tacos
Gotta say, I was not a big fan of the fish taco idea when it first started getting big a few years ago. But hey, I've come around. The nice part about fish tacos is that you make them as you go, so it kind of slows you down while you're eating. That's what I tell myself, anyway. I usually think I'll eat about 3-4 of these, but it ends up being 6-8."We just finished eating these for supper! All I have to say is YUMMO!!!!!!! These were great! We seasoned our fish with chef Paul Prudhommes and sautéed it in evoo. That was the only things I did different. They were awesome!" - Jgernentz
Yield: 4 Servings Ready in 30 minutes
favorite of 585 people 478 people want to try
Can't Stop Eating Them Fish Tacos Preparation
Make the sauce by combining the mayo, cumin, and enough lime juice for the sauce to be the consistency you like it. Chill.
Make a simple salsa/pico by combining the onion, cilantro, corn, chilies and salt.
Crumble the fish fillets and put in a serving bowl. I like to use mahi-mahi or sea bass, but any whitefish on sale will do.
Warm the tortillas.
Set everything out and let everyone prepare their own. But I have to say, I think the order of construction here is important: Hold a warm tortilla in your hand and put the fish in first, then the shredded cabbage, then the sauce, and the salsa on top. You have to make these one at a time as you eat them.
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