Spicy Fish Tacos

• 1 lb fish fillet (try snapper or tilapia)
• canola oil (for frying)
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1/2 cup diced green chilis
• 8 flour tortillas
• 2 cups colby cheese, shredded
• 2 cups romaine lettuce, shredded
• 2 cups tomatoes, chopped and drained
• 1/2 cup radish, diced
• 1/2 cup scallion, chopped
• green taco sauce

1. Cut fish into 1/2 inch strips (I usually skip this, because the fish breaks apart easily onces it's cooked, anyway).
2. Heat a skillet until a drop of water quickly sizzles away. Add enough canola oil to coat the bottom of the skillet. Add fish and cook until firm, about a minute on each side. remove fish to a paper towel to drain; cover with foil to keep warm.
3. Add onion, garlic, and green chiles to skillet and cook until onion is softened. Set aside and keep warm.
4. In a clean, dry skillet, heat each tortillas till brown spots start to appear (about 15-20 seconds). Turn tortilla over and repeat on other side. (You could also zap the tortillas in the microwave to save time. I do.).
5. Spoon some fish into center of tortilla, add sauteed vegetables, sprinkle cheese on top, then add romaine, tomatoes, radishes, scallions, and green taco sauce.
6. Serve with refried beans. Enjoy!

fish fillet, canola oil, onion, garlic, green chilis, flour tortillas, colby cheese, romaine lettuce, tomatoes, radish, scallion, green taco

Taken from www.food.com/recipe/spicy-fish-tacos-196262 (may not work)