Fish Tacos

 These are wonderful and you can use lettuce leaves in place of the tortilla. I used a fish that was very firm.  It needs to hold up while cooking. 

1 onion, sliced into rings and then halved
oil
1 pound of firm white fish fillets, any kind that you like
1 teaspoon each of salt, pepper and garlic powder
1/2 half of a head of iceberg lettuce, shredded
1 large tomato or 2 Roma tomatos, seeded and chopped
1 bunch of cilantro, stems removed and leaves chopped
1 cucumber, seeded and chopped
4 limes, 2 halved and 2 quartered
8 tortillas or large lettuce leaves

In a large shallow dish, lay out fish fillets and season with salt, pepper and garlic powder. Then squeezed the 2 limes that have been cut in half over the fish.  Cover with plastic wrap and put in the refrigerator to marinate. Heat a  large skillet on low to medium and add enough oil to coat the bottom.  Put in onion in and caramelize, stiring occasionally, to keep from sticking. Once the onion has cooked remove and keep warm.  Add fish and cook thoroughly, until the flesh becomes flaky. (Use additional oil if needed.) This will not take but a few minutes. Transfer fish to a bowl and shred into large chunks.
To assemble the tacos, *quickly heat the tortillas in the skillet to soften, with oil as needed. Layer the fish, onions, shredded lettuce, tomato, cilanto and cucumber. Serve  with a slice of lime to squeeze over the taco.

Make 4 servings of two tacos.

*If using lettuce leaves, do not heat them.

Enjoy!

Deloris