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| Shig Kondo with a string of Reds! |
1 head iceberg lettuce, shredded
2 cups medium salsa
1 bunch cilantro, chopped
5 green onions, chopped
2 Hass avocados
1 dozen corn tortillas
Garlic Salt
Salt & Pepper
Vegetable oil
Preparation:
Salt and pepper the fish and cook in non-stick skillet over medium heat until opaque in color. Break into small pieces with a fork.
Add green onions and cilantro to salsa.
Peel and mash avocados. Add garlic salt to taste.
Fry tortillas in small amount of vegetable oil in a non-stick skillet just long enough to warm tortilla. Tortilla should still be soft.
Place fish, lettuce, salsa, avocado and tortillas in separate serving bowls. These tacos taste great with a cold beer.
Variation:
Add some grated cheddar cheese and/or sour cream for a richer taste.
History:
I had my first fish taco in 1993 on a fishing boat named the New Hustler II. The owner and galley chef, Shig Kondo, was my fishing sensai. I filled in for Shig as galley chef several weekends during the summer of 1993 until I learned it was too much work and too little fishing. Shig no longer owns a boat nor fishes, however, I still bring fresh fish to Shig after each successful trip.
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