2 lbs white fish fillets (Tillipia, Turbot Snapper, Cod)
2-3 tbsp. butter
1 tsp. garlic salt
lime salsa
shredded cheddar or Colby Jack cheese
sour cream
shredded savoy cabbage
4 large 10" flour tortillas

Melt butter in skillet, add fish and cook over medium heat until fish is cooked and flakes easily. If the fish is sticking, add a little water (or beer works, too!) and cover to steam.

Season with garlic salt. Remove from heat.

Warm the tortillas. (I use a microwave for 20-30 seconds for a large 10-inch).

For each taco use about 3-4 oz cooked fish and 2-3 tablespoons each of salsa, cheese, sour cream, shredded cabbage.

Optional: a few drops of hot sauce or a squeeze of fresh lime.

Yield: 4 servings (1 large taco per person).

Submitted by: Kathy Bodrock