Fish Tacos

My brother used to live in Dallas and one night he took us out to eat for "great fish tacos".  Being a Midwestern guy, I thought the idea sounded really weird.  He told me they were great, everyone local loved them, and I had to try them.  They were pretty darn good, I'll have to admit.  It was maybe just a thing I wasn't used to up here.  Growing up we basically just had ground beef in our tacos.  If you went to a restaurant, then we could venture out to pork, chicken, steak, or carnitas.

About a year ago I made my first fish tacos on a whim.  I like to buy those frozen fish fillets and bake them in the oven.  I know it's not fancy, but I'm a kid at heart ... and I always loved fish sticks.  This are a little more grown up than fish sticks, but not too far off.  Anyway, at some point I decided to cut them in half lengthwise and throw them into a tortilla.  It went over really well with my better half.  And fish tacos were born at our house.

I assembled a lot of fresh ingredients to offset a frozen filet of fish.  I diced up a fresh tomato, cut up some green onions & cilantro, and shredded lettuce and cheddar cheese:

Then I made my own spicy aioli.  Aioli is a fancy way of saying mayonnaise.  In this case I take some mayo and added hot sauce and lime juice.  Sometimes I'll use a little seasoning salt or celery salt, but this time I minced up a slice of dill pickle.  And of course, I have been using my pickled peppers at every chance I get. So those got to join the party too.

I like to heat up the tortillas first, and then just spread the aioli  and start adding your fresh toppings to the fish fillets.  It was crunchy, spicy, rich, and delicious.  I recommend giving it a shot if you're looking to mix things up a bit.  I'm glad I did.