We used tilapia as our fish in our corn tortilla tacos. John cooked the seasoned fish in a pan on the stove top in a little oil. They only take 3 to 4 minutes per side. I prepared a salad that included pepitas, corn chips, various lettuces, and tomatoes and dressed it with ranch style dressing. We also each had a handful of tortilla chips.

John briefly seared the tortillas over the open flame on the stove. In addition to the fish that I broke up in chunks I put spicy avocado sauce, green onions, cabbage, yogurt crema, and cilantro on my taco. I like tacos but they are always eaten too quickly. Once you pick them up they are hard to put back down without falling apart!