Best Fish Tacos Ever!
¾ lb white fish, halibut or red snapper
8 organic corn tortillas
1 Tbsp. olive oil, cold pressed
Dice the fish into ½ inch pieces, sprinkle with equal parts salt, pepper and paprika. Warm tortillas in a heavy frying pan over medium heat. Wrap in a dry kitchen towel to keep warm. Place oil and fish in the heated pan. Stir-fry the fish until cooked. To serve, begin by spreading the creamy salsa on the tortilla, then add fish, cabbage, salsa fresca and a squeeze of lime.