Marti's Fish Tacos

I made this for mom and dad today and it was enough of a hit that mom asked for the recipe. I decided to post it tonight since I saw in my blog stats that someone had looked up another fish recipe for dinner tonight.

This is such an easy dish, I can't imagine why I thought it was so hard to make. Thank you, Marti, for figuring this out!

Since I live in the landlocked Panhandle of Texas, I buy my fish frozen. The recipe calls for 7 cheap, thin fillets. I've tried tilapia and flounder, but any lightly flavored fish will do. Some variations I'm going to try soon are to add a dash of wine or balsamic vinegar in place of the lemon juice and to see if I can manage it with a catfish. I'll let you know how that goes!

Marti's Fish Tacos
5 to 7 frozen fillets of fish
1 onion chopped
1/2 bell pepper chopped
1 banana pepped chopped
2 garlic cloves, minced
1 TBS ground cumin
1 TBS olive oil
1 tsp lemon juice (or lime)
1 tsp fresh cilantro, shredded
1 tsp each of chili powder, paprika, oregano
salt to taste
Taco shells (fills about 12 to 15) 

Heat oil in frying pan on medium heat until the oil runs freely when pan is moved. Coat the bottom of pan with oil. Place fish across pan evenly, then add vegetables and lemon juice. Stir occasionally. When the onions begin to sweat, add the spices. Stir occasionally to prevent sticking and to encourage fish to break apart. The dish is done when the fish is white and the onions are translucent.

Fill taco shells with fish and a shredded cheese like a mild cheddar or queso blanco, and fresh toppings like pico de gallo, lettuce and tomatoes, and salsa. Serves well with Spanish Rice and refried beans.