Mr. Incredible and I celebrated our one year wedding anniversary last week by road tripping out West. If we can spend 46 hours stuck in a Jeep together we surely will make it to a 50th wedding anniversary right?
Our first stop was the Grand Canyon. The views were gorgeous and almost hard to believe. It was like looking at a postcard. Mr. Incredible was trying to convince me to stand up and pose on the ledge with him. That was as far as I was willing to go. Heights aren't my thing. I like having my feet on stable ground thank you.
We also spent a few glorious days in Las Vegas (more about that in a later post).
Our final stop was San Diego home of the most awesome (so says me) fish tacos! This is the World Famous Fish Taco plate from Rubio's Fresh Mexican Grill. Rubio's is credited with introducing fish tacos to Southern California and starting a phenomenon that has spread coast to coast. The fish is beer batter dipped and fried, wrapped in a warm corn tortilla and topped with crisp cabbage. It is just delicious.
Here is my version of fish tacos. In this recipe, the fish is pan fried instead of deep fried. Grilling the fish would be just as tasty if not more so.
Cut fish (I use tilapia) into 3 inch by 1 inch strips and season with salt, pepper and grill seasoning. No exact measurements here. Unlike baking, precise measurements are not a requirement. Precision when wielding a sharp knife is always a good idea.
Cook the fish strips with a bit of olive oil until golden brown and cooked.
While fish is cooking, prepare the toppings...shredded cabbage, green onions, cilantro, avocado and lime wedges.
Assembly: Warm a corn or flour tortilla, spread some sour cream onto the tortilla and add one or two strips of fish. Top with shredded cabbage, cilantro, avocado and lime juice.