In my kitchen, tacos are like pasta: flexible. This recipe is just one of a hundred different ways you can fix them. Most families enjoy the ease and simplicity of a good taco night. Buy a thick piece of fish and cut it into uniform pieces that will cook evenly without drying out. You can make your own corn tortillas or use store-bought tortillas.
- Rinse the fish fillets and pat dry. Season with the salt, pepper and paprika.
- Heat a large skillet over medium-high heat and add the oil. Once the oil sizzles, add the fish and cook for 2 minutes or so per side, depending on thickness; be careful not to overcook the fish.
½ tsp sweet paprika
¼ tsp kosher salt
- Combine the beans, paprika and salt in a medium saucepan and bring to a simmer over medium heat.
¼ red onion, thinly sliced
5 medium radish, thinly sliced
½ cup fresh cilantro leaf
1 cup low-fat plain Greek yogurt
2 lime, cut into wedges
1 avocado, sliced
- Wrap the tortillas in a paper towel and heat in the microwave for 20 to 30 seconds.
- Set out the red onion, radishes, cilantro, yogurt, limes, avocado and salsa along with the fish and tortillas and have each person assemble their own tacos. Serve with the limeade.
½ cup hot water
6 lime, for juice
- In a small bowl, melt the honey in the hot water. Add the lime juice.
- Fill a 3-quart pitcher with ice. Pour in the honey-lime juice, then fill with cold water. Stir. Serve over ice.
Note: For any agua fresca, puree the main flavor ingredients with honey and water until well blended. Serve over ice.
Image Credit: Trent Lanz