The key to proper fish tacos in our house (beyond making sure that La Paloma Salsa is being used) is making sure that the fish is firm and not so greasy. We usually use cod or halibut for our fish tacos. Here is the recipe that we always enjoy.
La Paloma Salsa Fish Tacos
1lb of halibut or cod
Cayenne pepper and
12 corn tortillas
1 jar of La Paloma Mild Salsa
2 cups of iceberg lettuce chopped finely
Salt and pepper to taste
1. Heat the fish sprinkled with the cayenne pepper to the desired tenderness. We prefer grilling the fish to enhance the taste of the fish, but baking or broiling teh fish is ok. Once cooked, put aside to rest for 5 minutes.
2. Microwave the corn tortillas for 5 seconds each to soften them up.
3. Assemble the fish tacos. with the fish, salsa and lettuce. Use the salt and pepper to taste.
These tacos are wonderful. Give them a try.
