FAVORITE FISH TACOS

MAKES 4

This dish is an excellent—and healthier—alternative to the usual summer fare of hot dogs and hamburgers. Be careful not to touch your eyes after handling the jalapeños; some people wear gloves while dicing.

Ingredients

1/2 teaspoon each ground cumin, coriander, and chili powder

1 small yellow onion, diced

1 pound wild Alaskan halibut (or other fish of choice)

2 cloves garlic, crushed

1-2 jalapeño peppers, seeded and diced, depending on how much heat you like

1 1/2 cup diced tomatoes

Instructions

1. Heat oil over medium heat in heavy-bottom skillet.

2. Sauté onion until translucent (about 5-7 minutes).

Sea salt, to taste

Juice of 1-2 limes

1/2 bunch cilantro, stemmed and roughly chopped

Corn tortillas

Green and/or purple cabbage, thinly shredded

Avocado slices or guacamole

3. Add spices (cumin, coriander, and chili powder) to sautéing onions.

4. Add all other ingredients in order of appearance, except for tortillas, cabbage, and avocado. Try adding the cilantro closer to the end when the fish is almost done to keep it nice and bright green and flavorful. You don’t need to chop the fish, because once it cooks you can easily break it into bite-size pieces with a spatula. When the fish is cooked and broken up, the taco filling is done.

5. Heat the tortillas over the burner flame, microwave them, or place them on a toaster rack for a minute.

6. Garnish with cabbage and avocado.