Here is a simple fish taco from the last Friday of Lent. Pan sauteed cod, served on a corn tortilla browned lightly in a skillet. It is garnished traditionally, with a little finely shredded cabbage, radish, diced tomato, some cilantro, and jalapeno slices.
I served it with some canned Goya black beans, that I livened up by sautéing some onion and garlic and then heating the combination together for a few minutes. It was also accompanied by guacamole, which was so good it deserves a post of it’s own.