This was inspired by our favorite local Mexican restaurant, Zavala.  Not the same by any stretch of the imagination, but very yummy.  I had my first fish taco in Seattle and I’ve been hooked ever since.  This one has very bold flavors.

2/3 pound fresh cod or peeled shrimp
1 T. vegetable oil
Salt & pepper

Juice of 2 limes (about 3-4 T.)
1/3 c. finely chopped cilantro
1/4 c. finely chopped red onion
A few dashes of Jalepeno hot sauce (we like the green Tabasco)
A little drizzle of vegetable oil

6 fajita size tortillas
1 T. vegetable oil for pan frying

A few leaves of romaine lettuce, sliced thin and seasoned with salt, pepper, and a little lime juice.

Start by cooking the fish.  We season it with the salt and pepper, rub it with a little oil, and broil it until just barely cooked through.  A piece of cod will take about 6 minutes, shrimp just 3-4 minutes depending on size.  Really –  don’t overcook them!  Especially the shrimp, which will continue to cook after you take them out of the oven.

Toss the cooked cod (roughly broken into pieces with a fork) or shrimp (chopped into 3-4 pieces each) with lime juice, cilantro, red onion, tabasco, and season with salt and pepper.  If using cod, be sure to toss gently so the fish doesn’t break up too much.  You’re not making tuna salad here.

Heat 1 T. oil in a large frying pan until very hot.  Fill each tortilla with 1/6 of the mixture (strain out the liquid and save for drizzling on top of finished tacos) and fold in half.  Carefully place them in the hot-hot pan and fry until golden on both sides.  We have a pan big enough for all six, but you might need to make them in batches.  Serve with a generous handful of the dressed lettuce on top, drizzle with a little of the lime juice dressing, and throw a dash more tabasco on if you like.