Fish Tacos – the Perfect Meal for One

By Lori Powell

Fish Tacos...where have you been all my life! They are so delicious and so fast. Must-haves are good tortillas, great wild-caught fish and herbs. The rest is garnish!

I was developing a fish recipe and had some leftover cooked…yes, leftover fish can sing and this filet did.

Fill a good-quality taco shell with some great leftover or fresh-cooked fish, fresh herbs (fill with whatever you have on hand in the garden or otherwise...improvise, improvise), lovely, perfectly ripe avocados and some fresh lime and dinner is…so glad I stayed home!

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Fish Tacos
Serves 1
2 really good-quality 6-inch corn taco shells
1 leftover cooked fish filet or cooked fresh
2 cherry tomatoes, sliced
Half an avocado, pitted, peeled and sliced
¼ cup mix of fresh mint and cilantro sprigs
1 tablespoon fresh lime juice
Sea salt to taste

Fill taco shells with flaked fish, tomatoes, avocado, herbs, lime juice and salt.

Things to add: sliced radishes, pickled red onion, salsa, sour cream, pickled jalapeno and well, pickled anything!!

Note: Instead of taco shells, you can use 2 corn tortillas, microwave to heat, and make soft tacos.

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