Fish Tacos

These fish tacos are great for the summer. I love to put any kind of fish I have on the grill, add a little seasoning, and put it in a burrito.

The day I wanted to make this it was raining outside. I had to improvise because this was on my menu, so I heated up the old non-stick skillet and got to work. For this recipe I used Tilapia. I wanted a lighter fish that would cook pretty fast. Flounder, Perch, Sea Bass or any type of thinner white fish would work as well.

Yes my friends, I added cheese (lots of cheese!), sour cream, cilantro, and a little salsa. Trust me the fish is in there. It's on the bottom of this deliciousness.

Fish Tacos

4 Tilapia Filets 

4 tbsp. all-purpose flour

1/2 tsp. kosher salt

1/2 tsp. pepper

1 tsp. cajun seasoning

2-4 tbsp. extra-virgin olive oil

Heat a non-stick skillet over medium-high heat. Add 1-2  tbsp. oil; swirl to coat. Place flour in a shallow dish. Add salt and pepper to flour and stir to combine. Wash fillets and pat dry with paper towel to remove excess water. Sprinkle fillets evenly with cajun seasoning and rub to ensure seasoning is incorporated all over each fish. Dredge fillets in flour. Shake to remove any excess. You just want a nice dusting not a coating of the flour. Add 2 fillets to pan; cook 2 minutes on each side or until desired degree of doneness. Remove fish from pan. Repeat procedure with remaining 1-2 tbsp. oil and 2 fillets. 

Break the fish up into bite-sized pieces and add to tortillas with your favorite taco add-ins.