My family loves fish tacos!  I did not grow up eating them, and I’m not a big fish eater, so I was skeptical, but I fell in love with them when someone, somehow convinced this picky eater to try them. I can’t remember if I first ate them in Austin with my sister, always hip with the food,  or maybe at a little place down on Bolivar Peninsula, the Down Under, with my family. Either way, I remember that I was still hungry and wanted more!

When I first tried making them at home I was using tilapia or white fish that was not always super tasty. Then one day I got a really yucky package of fish and it made me stop cooking fish tacos for awhile. Back then I was also going to a lot of trouble frying the fish in hot oil and trying out different gluten free breading and seasonings . I was literally frying the fish then breaking it up for the tacos. My new method is so much easier and my family loves it. They don’t want to eat salmon any other way now.

Fast forward to happier times! I don’t remember where I got this idea, it may have been my own inspiration or I might have seen it on a website and modified it, I do that a lot, but one day I cooked them this way and I’ll never go back!

Here’s the recipe if you don’t want to read more. You can alter it by using less fish if you don’t have a big family.

2 pound package of thawed, Great Value Frozen, skinless salmon fillets (or any fish you like)
1 package of taco seasoning mix ( I use McCormicks brand because it is gluten free)
Tortillas, corn and/or flour 2-4 per person

Garnishes:

Lime/Garlic sour cream (simply mix the juice of half a lime and add garlic salt to sour cream container. Don’t skip this! It MAKES the tacos! 
Pico de gallo ( chopped tomatoes, onions, bell or jalapeno peppers, juice of half lime, sprinkle of garlic salt, chopped cilantro) Or you can use plain tomatos and onions or whatever
Shredded cabbage or lettuce
Guacamole (I like the ready made Wholly Guacamole brand single serve when avocados are not in season)
Lime wedges to squeeze on fish
Grated cheddar or white cheese (optional) but don’t over do it, you want to taste the other stuff!

To prepare the fish, spray large skillet with cooking spray liberally. Heat to medium hot, then add thawed fish fillets. Cook about 3 minutes on one side or until it is turning light pink, turn all fillets over, then as it cooks, chop it up into pieces. Let it cook until any water from the fish evaporates and all the fish is done, maybe about 10 minutes or so. Add the package of taco seasoning, (or your own favorite seasonings such as chili powder , salt, garlic, pepper,) plus about 1/2 cup water if you are using the package mix, or a little less if you aren’t. Just enough liquid to moisten the mix. Stir and heat until the seasoning coats the fish.
Meanwhile you can heat up the tortillas and get the garnishes ready.

Then build your tacos! They are so delicious! I usually eat at least three or sometimes four! And the fish is good reheated the next day, so if you have leftovers ,save all your garnishes for a yummy lunch. Sorry I don’t have more photos. I will try to add more next time I cook them. Enjoy!