Today’s Weekly Meal Plan Dinner: Summer Fresh Fish Tacos

Ingredients

• 1-2 lb of very fresh fish fillets (Price Chopper Swai Fillets only $3.49/lb)
• 1 lemon (Price Chopper, $0.50 each)
• Salt and pepper
• Olive oil
• 1 dozen corn tortillas (3 tortillas per person)
• Vegetable oil or butter
• Salsa (I like to make a mango salsa with this dish!)
• 1 ripe Avocado optional ($0.50 each at Aldi)
• Cabbage optional (HyVee 2lb/$1.00)
• Cider vinegar
• Salt

Directions

1. Prepare the salsa. Either use store bought or make your own.
2. Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
3. Heat the tortillas.
4. Cook the fish. Soak the fish fillets in cold water and juice of 1 lemon for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
5. Time to assemble your taco!!! Make it the way you LOVE it!!!