fish tacos |
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This is one of the easiest and quickest things to make. I make the guacamole (10 minutes), spice up the yogurt a bit (3 minutes, maybe), shred the cabbage (5 minutes) and chop up tomatoes (2 minutes) while the fish is cooking.
My shortcut is requesting the pre-made rub that comes with the fresh fish. I ask for it on the side to control the amount better. If you need to be really fast, in addition to shredded cheese, you can buy pre-shredded cabbage, pre-made guacamole (but really, you can spare 10 minutes), and plain yogurt. The presentation value is that it looks like it took a long time to make, so you can get someone else to do the dishes. |
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1 fresh white fish fillet--halibut, mahi-mahi, cod or a good snapper
1-2 tomatoes, chopped |
Laurie's Guacamole
Fresh cilantro |
Put rub on fish. Bake, skin side down, at 350 degrees until the fish flakes easily. 30-40 minutes, depending on how thick the fish is.
In the meantime, shred the cabbage and chop the tomatoes. Make guacamole. Pour yogurt into a dish and add Sriracha sauce and chopped fresh cilantro to your taste. Go slowly with the Sriracha sauce. Take corn tortillas out of the package and microwave for about 20 seconds.
Put fish on corn tortillas. Add cabbage, yogurt sauce, and other items to your liking.
In the meantime, shred the cabbage and chop the tomatoes. Make guacamole. Pour yogurt into a dish and add Sriracha sauce and chopped fresh cilantro to your taste. Go slowly with the Sriracha sauce. Take corn tortillas out of the package and microwave for about 20 seconds.