Quick Fish Tacos

14 Mar

fish tacos

Cod filet marinated in lime juice, minced serrano, salt, pepper, smoked paprika, and chipotle powder for 15 minutes.

Cast iron skillet preheated (dry) to medium-high, and some tomatillos in-husk toasted on it for maybe 6 minutes, covered, shaking them around like popcorn so they didn’t burn, then removed and diced.

Coconut oil melted in the skillet, the fish filets fried about 4 minutes on each side until flaking apart and just done.

Eaten on a plate brought back from a trip to Merida, in passive voice.

One Response to “Quick Fish Tacos”

  1. Anonymous March 15, 2013 at 3:48 am #

    Wow, that looks good. I’m inspired to try fish tacos myself.

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