I had trout, flounder and two big pompano. About the same amount of each species. It really doesn’t matter. I use a big pan. I use cooking spray. I turn the heat up pretty high. The fish goes in. Added: Lemon juice and a whole jar of capers. Let them get started cooking. A spatula: Use it to flip the fish but also to bust it up fine as it is cooking. You can add other seasons if you want. I have some garlic fans I’ll add that to it but I skip it when I’m just making it for myself.
Tortillas. Flour. Lettuce: Your choice. I like a good lettuce. I don’t use a great deal but I do like it in my fish taco. My salsa, part of the whole deal. It is important if you ask me. I take a quality salsa, it is chilled in the fridge. I take pineapple and put it in my mincing machine. Stir that in. I take a ripe mango and cut it up pretty fine. I stir that in.
Pretty easy. The fish is done you spoon it into a tortilla, add lettuce and add salsa. I like a little fire: Srihachi. I let people build their own. More fish? More lettuce? More salsa. It is up to you. I cut limes and put them out for anyone who wants to add citrus flavor to their fish.
It is a healthy dinner. And the taste is excellent. It can be made with most fish. I would not recommend oilier species. Trout, flounder and pompano are great choices.