Yield: Approx 3-4 servings
1 lb, about 3 fillets of white fish such as swai (a kind of catfish) or tilapia
2-3 Tbsp Flying Olive Persian Lime, Cilantro and Roasted Onion, Chipotle, your choice of flavored Flying Olive Extra Virgin Olive Oil, or a Flying Olive mild-medium Single Varietal of EVOO of Choice
Sea salt and freshly ground black pepper
Your choice of sides such as: Flying Olive Corn Salsa, Cilantro Lime Rice, Spice and Non-Spice Wimps Tomato Salsa, cheese, lime wedges, black olives, cilantro leaves, guacamole, onions, refried beans, black beans, etc.
Corn or flour tortillas (follow package directions for heating)
Make your salsas and guacamole or prepare the other side dishes. Refrigerate. Start the rice, if preparing, about 20-25 minutes before the fish is done.
About 30-45 minutes before you are ready to eat, turn the oven on to 350 degrees. Wash and pat dry the fish fillets. Place a little of the Flying Olive EVOO of choice in the bottom of the pan. Place the fish in a shallow glass or ceramic baking dish. Drizzle the remaining EVOO on the fillets. Sprinkle with salt and pepper.
Cook for about 25 minutes and check for doneness. Cooking times are approximate and depend on the thickness of the fillets. The fish should be slightly opaque, but separate easily with a fork. Place back in the oven if needed.
When the fish is done, remove from oven. Taking a spatula or fork, roughly chop the fish fillets into pieces about 1" x 2" (they need to fit into the taco shells).
Place the fish in a serving dish. Have each person fill the taco shells with their choice of salsas, etc. Enjoy!
Submitted by Barb L.