Easy Fish Tacos.

We love fish around here, and fish tacos are one of our favorite ways to enjoy it. 

Right after Adam and I had started dating, I heard he like fish, so I made these for him. I like to say to say that's part of the reason he decided to stay with me ;)  Well, my fish tacos, and my mushroom pie (that's a whole 'nother story though...).

Anyway. Here's the recipe--well, it more like an approximation, since I tend to not measure and just throw stuff together. 

You are going to need:

One tomato: chopped
One onion: diced.
A quarter head of cabbage: chopped.
One lime: cut into wedges.
Half a bunch of cilantro: finely minced.

1 1/2 cups of flour.
Pinch of salt.
Beer.

Fish: any kind you want, and about 6-8 pieces.
Cooking oil

6-8 tortillas.

Serves 6-8 people.

1. Start with making a beer batter. Mix flour, salt, and enough beer (any kind works. I use cheap stuff, but you can really use any kind) to make it the consistency of pancake batter.

2. Chop/dice/mince  all your veggies, and place on plates/platters.

3. Heat your oil. I used half regular veggie oil and half coconut. But just plain Canola is fine too. You add just enough to your pan so that it fully covers your fish.

4.  About the fish. You can use any kind you want. I used cod, because that was what we had in the freezer, but we really like Tilapia too. Oh, and any size is fine too--just make sure the thicker it is to let it cook longer.

5. Once the oil is super hot (I let it go until a drop of batter thrown in makes it sizzle...), dip your fish in the batter, let drain for a sec and then place gently in oil. Cook for about 6 minutes on one side, and then flip and let cook another 6 on the other. If your fish needs more time, let it cook longer.
Remove fish and let drain.

6. Put a piece of fish in a tortilla, top with veggies, a squeeze of lime, and a bit of cilantro. Enjoy!