Fish Tacos

Ingredients

• 1 lb of very fresh fish fillets –
• Salt and pepper
• Olive oil
• 1 doz corn tortillas
• Vegetable oil or butter
• Salsa –
• 1 ripe Avocado
• Cabbage
• Cider vinegar
• Salt

Directions

1. Get the salsa ready first, whether you are opening a jar or making your own. For the cabbage, slice it thin and put it in a small serving bowl, then add cider vinegar, about 1 Tbsp, and salt, about 1 tsp, and toss until everything is coated. Peel the avocado, take out the pit, chop it, and keep it aside for assembly.
2. Warm the tortillas next. If they are not fresh homemade tortillas, they will need a little help softening. For the microwave method, place a tortilla on a napkin or paper towel to catch the steam, and heat it on high for 20-25 seconds. You can also warm 2 tortillas together this way, using 40 seconds total.
3. For the skillet method, set a well-seasoned large cast iron skillet over medium heat. Add 1 teaspoon of oil to the pan, or smear 1/2 teaspoon of butter over 1 side of 1 tortilla. Lay the tortilla in the skillet, buttered side down if you used butter. When it starts to sizzle, turn it with a spatula so the second side picks up some of the fat. Keep turning it every 10-30 seconds, until it starts to puff in spots, about 1 minute. If the skillet starts smoking, turn the heat down. You may also warm the tortillas in the skillet without butter or oil, though packaged tortillas get a little more flavor from a small amount of oil. Transfer each tortilla to a plate, folding it as you set it down. If your skillet has room, heat 2 or more tortillas at once. Continue until all the tortillas are warmed, estimating 3 per person, then set them aside.
4. Cook the fish last. Rinse the fillets under cold water, then pat them dry with a paper towel. Heat a large nonstick skillet over medium-high heat, add 2 teaspoons of olive oil, and lay the fish in the pan. The cooking time will depend on how thick the fillets are: a thin piece may need just 1 minute on each side, while a thicker one may need about 2 minutes. The fish is ready when it is still just barely translucent. If you are unsure, flake off a small piece to check. Do not let it overcook. Move the finished fish to a separate plate and season it with salt and pepper.
5. To put the tacos together, set out the tortillas, fish, salsa, cabbage, and avocado, and let everyone build their own.