I’m not sure where I got the desire to make fish tacos, but I apparently did so here they are. TO CLEAR UP SOME CONFUSION: although I’m a vegetarian, I do eat fish from time to time. Ever have a bad day and you just feel like killing something? WELL those are the days I just feel like eating fish! Don’t get it? Ah, well I don’t care. ONWARD!

1 1/2 lbs. haddock (or any white fish you like)
1 (12 ct) package corn tortillas
4 tbs. olive oil
Zest from 1 lime
Juice from 1 lime
Handful of cilantro, chopped
2 scallions, chopped

Avocado Cream:
2 avocados, peeled, halved and pitted
1/3 c. sour cream
1 scallion, chopped
1 handful cilantro, chopped
1 tsp. cayenne pepper
Juice from 1 lime
Salt and pepper to taste

Whisk together olive oil, zest, juice, scallions and cilantro until well combined. Pour into a large, freezer safe bag with fish and marinate in the fridge for 1 hour. In the meantime, heat up a small pan. Once hot, dry roast tortillas one at a time. Flip after 30 seconds, then place in a clean towel to keep warm (you can also put your oven on low if you want them super warm). Mash together all ingredients for avocado cream (very easy), and set aside.

Line a large skillet with olive oil (just enough to cover the bottom), then cook fish on medium high. Flip after 7 minutes, then let cook for another 4 (your fish might break up a little bit but that’s okay). Remove from heat, then assemble your tacos!

Note for making terrific tacos: WOAAAAH BABY these were delicious. A perfect fresh summertime meal. Haddock is a great fish for this because it holds up under the harshness of the lime juice and isn’t very fishy tasting… You can top these with anything you want; lettuce, tomatoes, onions… but I went plain. My family loved them! YAY SUMMER.