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Fish Taco's

1 lb fish fillets
Salt and pepper
Olive oil
1 dozen tortillas (3 tortillas per person)
Vegetable oil or butter
Salsa
1 ripe Avocado
Cabbage
Cider vinegar
Salt

Thinly slice cabbage into a small serving bowl. Sprinkle with about a Tbsp cider vinegar and about a tsp salt. Mix.

Peel avocado, chop and place into another small serving bowl.

Soak fish fillets in cold water for at least one minute. Pat dry with paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish into skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.

Heat tortillas in a well seasoned cast iron skillet to medium heat with a teaspoon of oil and flip every 10-30 seconds until warm. Remove the tortilla from the pan and place into basket or on a plate.

Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.

Serves four.

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