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

Neil Taylor

Full time kayak fishing guide, Neil was an advocate for conservation since before the time he started guiding.Outdoor writer, speaker and radio show host, Neil connected closely with Captain Mel Berman and did many positives with Mel to promote ethical angling. After Mel passed away, Neil managed www.capmel.com and eventually became that web site’s owner.
Neil Taylor

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