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.

Neil Taylor
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