Fish Tacos Recipe
1 SugarRoti Fish Nu Spice Package
2 ½ pounds fish (we like trout, halibut, or any mild white fish)
3 tablespoons olive oil or ghee (clarified butter)
2 medium red or yellow bell peppers, seeded and sliced lengthwise
1 cup shredded cabbage or coleslaw
2 tablespoons lemon juice
4 flour or corn tortillas
shredded cheese, to taste
sour cream, to taste
¼ cup fresh cilantro, finely chopped
Preheat Oven to 250°F
Wrap tortillas in foil and warm in oven. Meanwhile rub both sides of the fish with ½ of SugarRoti Fish Nu Spice and set aside.
Heat 2 tablespoons of oil in a large saucepan over medium heat. Add remaining SugarRoti Fish Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add bell peppers and sauté until tender. Transfer peppers to a plate and keep warm until ready to assemble tacos (4-5 min).
Increase to high heat and add remaining oil, cook fish on each side. Remove from heat. Using 2 forks, shred the fish and mix in bell peppers and lemon juice (5-8 min).
Transfer to warm tortillas and garnish with cabbage, cheese, sour cream and cilantro.