Fish Tacos

Fish Tacos

From Chop Chop Magazine

There are lots of ingredients to prepare, but this isn’t a hard recipe to make, and the tacos are so good. If you don’t have (or like) all the taco bar fixings, just use what’s on hand!

ACTIVE TIME: 45 MIN | TOTAL TIME: 45 MIN | SERVINGS:

Kitchen Gear:

Cutting board

Sharp knife (adult needed)

Measuring cups

Measuring spoons

Medium bowl

Large spoon

Large nonstick skillet

Clean kitchen towel

Heatproof spatula

Fork

Ingredients:

1 tablespoon vegetable oil

1 teaspoon ground cumin

1 teaspoon chili powder

1⁄4 teaspoon kosher salt

1 garlic clove, peeled and minced

1 1⁄2 pounds firm white fish, like halibut, catfish,cod, haddock, tilapia, or pollock, cut into 1-inch strips

8 (6-inch) corn tortillas

Suggested toppings:

1 cup finely shredded cabbage

1⁄2 onion, peeled and finely chopped

1 tomato, cored and chopped

1 avocado, pitted, peeled, and diced

1⁄2 cup chopped fresh cilantro

1 lime, cut in quarters

Hot sauce

Plain Greek yogurt

Instructions:

1. Put the oil, cumin, chili powder, salt, and garlic in the bowl and mix well.
2. Add the fish and use your clean fingers to coat them with the oil and spice mixture. Set aside. Be sure to wash your hands with soap and water after handling the raw fish!
3. Put the skillet on the stove and turn the heat to medium. When it is hot, add the tortillas, one at a time, and cook until warm, about 30 seconds on each side. Wrap them in the kitchen towel to keep warm.
4. Return the skillet on the stove and turn the heat to medium-high. Add the fish and cook until the fish breaks easily into flakes when you poke it with a fork, 2 to 3 minutes on each side. 
5. Give each person 2 tortillas and let them assemble their tacos with the fish and whatever toppings they like.

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