Fish tacos

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.

This entry was posted in Pasta, Rice, and Beans, Seafood, Weeknight dinners. Bookmark the permalink.

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