Fish Tacos

1 lb. halibut (or other fish)
1 tsp. seasoning salt
1/4 c. olive oil
1/2 lime
2 cloves garlic, chopped
8 tortillas, corn or flour
Tartar sauce on tacos is optional

Pico de Gallo:
6 fresh tomatoes, diced
1 onion, diced
1 bundle cilantro, chopped
1 Tbsp. salt
1 fresh lime
1/4 c. olive oil

Cut fish into one-inch strips, fry in olive oil with garlic until fish starts turning brown, about one – two minutes; add seasoning salt and squeezed lime. Take off heat. Add tartar sauce if desired to heated tortillas, place fish on top and finish with sliced lettuce, or cabbage if preferred, then top with Pico de Gallo. To make Pico: In bowl add tomato, onion, cilantro and mix. Add salt, squeezed lime juice and olive oil and stir. If you prefer a spicier taste, add two bunches of chopped cilantro.

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