Fish Tacos

We love fish tacos in our house. Surprisingly, my kids both love salmon (and any other fish I serve them) so I always know I won’t have any trouble with this meal. The way I prepare our tacos is really simple and doesn’t take much time at all.

• Salmon-I ONLY buy wild salmon, never farm raised. If TJs has wild salmon (sometimes they do, sometimes they don’t) I get it here otherwise I’ll pick some up at Whole Foods. I usually buy around a pound for fish tacos. It goes a long way with all of the other ingredients. If fish is our main course for dinner I will buy a larger quantity.
• Cabbage-I cheat and buy the shredded cabbage at TJs. It’s not organic and this is one of the few exceptions I make but I refuse to stand in the kitchen and shred a head of cabbage. The package I buy is ready to go which helps with the time saving aspect of this meal.
• Shredded cheese-I buy white and regular organic cheddar from TJs. No preference really; they taste the same to me.
• Beans-I usually use black beans for fish tacos but on this particular night I was fresh out so I used a spare can of white/cannellini beans I had on hand.  Pinto beans are good too. (I restocked my bean supply this weekend).
• Tortillas-I really like the Organic Whole Wheat flour tortillas from TJs. They’re the perfect size for these tacos.
• Limes-A must. This is what makes this “dish” as far I’m concerned. I love limes and I really love limes on fish tacos.

I broil the salmon for about 10 minutes (or however long it takes until it looks done) and then run a fork through a few pieces to break it up on a plate. Don’t forget to check for bones! I heat the beans and tortillas and basically just throw it all together, squeezing lime on top (a lot of time on my tacos). Very simple and super delicious!