Fish tacos with salad. 2/25/23

Fish tacos with salad and chips

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!

This entry was posted in American, Easy, Fish, Mexican, pescatarian, Salad, Southwest U.S., Vegetables, Weeknight dinners and tagged . Bookmark the permalink.

1 Response to Fish tacos with salad. 2/25/23

  1. Pingback: Fish tacos with salad. 2/25/23 — Omnivore | My Meals are on Wheels

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