(Not Your Average) Fish Taco

Step 1/5

• knife

Prep the ingredients: Thinly slice fish fillet to 1/4 in thick pieces, and sprinkle with one tablespoon of lemon juice, some freshly grated or ground cumin, nutmeg, salt and pepper. Dice the onion and tomato (1 big or 2 small tomatos). Scoop avocado into a bowl, add a squeeze of lemon, and smash with a fork.

Step 2/5

• 6 sheets corn tortillas

• nonstick pan

Warm the tortilla: Heat a non-stick skillet for 1 min. Put one tortilla in the pan and heat up each side for about 45 sec-1 min until the tortilla feels dryer and hardened. Repeat until all 3 tortilla are heated. OR, if you want to use oven it’s even better, warp them (up to 6 in one stack) in aluminum foil and to heat up at 350F for 10-12 min while doing next steps. Because I’m only making 3, I use the pan to do it quick and save energy.

Step 3/5

• 2 cup edamame bean
• ½ head onion
• 4 tsp canola oil
• salt
• black peppercorn

• nonstick pan

Cook the “beans”: In the same nonstick pan (no need to wash), turn heat to medium and add canola or vegetable oil. Sauté the onion and edamame for 3-5 minutes. Season with salt and ground pepper.

Step 4/5

• 1 lb fish
• 4 cloves garlic
• 1 tbsp butter
• 1 tsp nutmeg
• 1 tsp ground cumin

Pan-fry the fish: Melt butter in the pan with medium-low heat, add minced garlic, then cook white fish 2-3 min each side. Season with more freshly ground nutmeg and pepper. Tip: you know it’s time to flip when looking from the side 40% - half of the fish turns from translucent to white.

Step 5/5

• 2 head tomato
• 1 head avocado
• 1 head lemon

Assemble the taco! Put one piece of fish, a scoop of sautés edamame, and chopped tomatoes into a tortilla. Add a dollop of mashed avocado and drizzle some sriracha on top. Squeeze more lemon, if desired.

Enjoy your meal!