Fish tacos

Many of our dinners are inspired by having things left over from other dinners. This one arose from the chicken enchiladas meal, which left us four extra tortillas and some bottled salsa.

There seem to be as many fish taco recipes as there are fish. Some of the recipes we read said to batter and deep-fry the fish, but we'll wait to try that until January, when we go to San Diego, which claims to be America's center of fish tacos. We used tilapia fillets, marinated them in a little oil and lime juice with chopped jalapeno and fresh cilantro, plus a pinch of the famous chile de nuevo Mexico, and after waiting a while for them to soak that up, fried them quickly over high heat in a cast-iron pan. (They were a bit delicate - next time we'll try a thicker white fish like mahi-mahi, which could be grilled.)

We put the fillets on two plates, and these accompaniments on the table:
lettuce, from the garden
more fresh coriander, ditto
salsa, left over
crema (usually sour cream, but in this case, yogurt drained in a cheesecloth-lined sieve)
chopped red onion

We then nuked the tortillas for 30 seconds, and had fun putting various combinations together.

And we deliberately left over one unmarinated but fried tilapia fillet for the next day…