Cooking Club: Emmy's Crispy Fish Tacos

This recipe is pretty special, well at least I think so. Why? Well because not only am I submitting it, but I created it. We had some left over fish fillets and I just started throwing some things together and Crispy Fish Tacos were born. I've since made it a few times, modified it some and I hope you enjoy. I would love if you made these and let me know what you think.

The last time I made it, I took a few pictures while preparing it, but totally forgot to take a picture when they were done, too hungry I guess, and Rachel hasn't made it yet, so no final product picture yet.

Emmy's Crispy Fish Tacos

Servings: 4 people-two tacos each
Total Time: approx 30 minutes

1 box fz. breaded fish fillets (could use non-breaded if you want a healthier version)

8 tortillas

1 cup or so of cheese, shredded

2-3 small tomatoes, diced

1 1/2 cup spinach, cut into small pieces

Sauce:

1 c. Mayo

1/3-1/2 cucumber, diced in very small pieces

1/4 c. Cilantro, chopped small

1/2 t. Dill

1. Bake Fish fillets as directed on box.

2. While fish is baking, chop all vegetables.

3. Prepare sauce by mixing in bowl: mayo, cucumber, cilantro and dill.
4. When fish is done baking, chop fillets into small bite sized pieces.

5. Warm up tortillas in microwave or oven. Then create the tacos by dividing ingredients and layering on each tortilla. You can put as little or as much of the ingredients on each tortilla according to preference and how big you want the taco to be. Just make sure you have enough for all of the tortillas. Layer: fish, tomato, spinach, cheese and top with sauce. I have found that 1-2 T. of sauce seems to be about the right amount.

6. Roll up and enjoy.

I often just set out all of the prepared ingredients and then everyone can make their own taco.

So enjoy!! And please let me know what you think.

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And I have to take this time to say, I will never forget what happened 9 years ago. Thank you to all of those who serve to defend and maintain our freedom.