Fish Tacos

Fish tacos, a relatively new dish, perhaps, for us in Ontario, but so good and versatile, easy weeknight dinner, takes maybe 15 minutes to prepare, most of the time it's about what you want on the taco, the more choices, the longer it will take to prepare, here is a simple fish taco, and I will provide various sauce recipes to vary the taste.

6 inch soft wheat or corn tortillas,
1 pound halibut, or basa fish fillets
Shredded lettuce
Pico de gallo
Jalepeno pickle
Lime and cilantro mayonaise
Lime sliced into eighths

Warm up the flour/corn tortillas wrapped in foil on the lowest setting on the oven 200 degrees F, meanwhile, wash and dry fish fillet, add salt, pepper, a squeeze of lime juice, and either grill the fish, dry fry it in a teflon coated fry pan, or on a microwave plate, cover fish with plastic wrap, punch a hole into the top with your fork, cook in microwave for 4 minutes, pull the plastic wrap back, cook for 1-2 more minutes until cooked through, remove from microwave, let stand for a couple of minutes still covered, then cut into strips. Whichever way you cook it, the fish should not be over cooked, or it will be too dry.

Pico de gallo is a mixture of fresh tomatoes, red onion, cilantro, 1/4 jalepeno, avocado (optional), cut all into small dice, toss in a bowl with salt, pepper and lime juice, you can add a dash of olive oil, but it is not necessary, just optional.

Jalepeno pickle can be a simple jar of pickled jalapeños, or could be a green salsa, or you can use a regular Tomatoe salsa, just know you don't want too much or it will overpower the fish.
Shred the lettuce, you can sneak more veggies in by adding shredded carrot and zucchini, and you can also add shredded cucumber, load it up, or keep it simple.

Lime and cilantro mayonaise made by putting 1/2 cup mayonaise in a small bowl,zest the lime,then squeeze 1/2 lime into the bowl, chop 2-3 stalks of cilantro. You can also add all these ingredients into a processor bowl and pulse for a minute, taste for salt and pepper, if you want it a little more zesty, add a dash or two of jalepeno hot sauce.
To assemble the taco, butter the hot tortilla with the lime cilantro mayo, add the shredded veggies, the Pico de gallo, the jalepeno pickle, then a couple of fish strips, dip the taco in a little more mayo as you are eating it, if desired, So good, so light, so easy, yum!