Recipe: Fish Sandwich Tacos

Ok so every recipe I put on here isn't going to be dime store gourmet.  In fact, I debated on whether or not to post this one, but part of this blog is chronicling what I put together on my whims.  Fish tacos themselves are nothing new...they do however generally require a bit more work than these, and more ingredients.  These tacos borrow more from their sandwich brethren than the taco world, using common fish sandwich ingredients. This is not so much a dish you would serve your friends but maybe something you might throw together if you were craving fish like I was.  It is not glamorous but is perfectly serviceable and can easily be taken up scale.

I used:

Gorton's Battered Fish Fillets
Small Corn Tortillas (the smallest ones you can buy fit the fillets perfectly so this would be great for kids)
Sweet Bread And Butter Pickles
Colby Jack Cheese
Ketchup

Cook the fish fillets (~24 minutes in a 425 degree oven, flipping once).  When they are nearly done begin heating the tortillas, I did mine over a gas range and just lightly charred them.  Place a half slice of cheese (or use shredded) on one side of the tortilla.  On the other put a line of ketchup and then 3-4 of the pickles.  Place the cooked fillet on top of the cheese. Fold and eat.

To spruce it up you could add tarter sauce, guacamole, pickled onions, or salsa.

Serving size: 2 tacos a person