During one spring break, my family and I took a cruise around the Caribbean. While we were on the ship, my grandmother mentioned again and again how tasty flying-fish sandwiches are. We thought she was crazy to believe in flying fish! True enough, when we got to Barbados, we saw some flying fish. These fish actually jump out of the water, fly for a short distance, fall back into the water, and then do it all over again. Later that day, we visited a restaurant in a little shack on the beach. Of course we ordered flying-fish sandwiches, which were crispy, flaky, light, and delicate. Obviously, we don’t have flying fish in the United States, but those memories inspired me to create my own version of the fish dish. I wanted to take the flavors of the Caribbean and incorporate them into my own tacos.
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- 1 Tablespoon olive oil
- 1 Pound tilapia fillets
- 5 corn tortillas
- 2 limes
- 1 avocado, peeled, pitted, and sliced
- 1/2 head cabbage, shredded
- Salsa, for garnish
Heat the oil in a frying pan over medium heat. Place the fish in the pan and cook for 2-3 minutes on each side. Use a fork to check the fish. It should be flaky and milky white when done. Overcooking will cause it to be dry and tough.
Divide the fish into 5 servings. Place one serving of fish on each tortilla. Squeeze the limes over the fish, add the avocado slices, and top with the shredded cabbage and your favorite salsa.