Easy Street Fish Tacos

INGREDIENTS

• 1 ½ cups baby cherry tomatoes, halved or quartered
• 1 fresh jalapeño, sliced
• 1 large shallot, minced
• 1 tablespoon olive oil
• 1 tsp sweet paprika
• ½ medium avocado, sliced
• ½ tsp ground black pepper
• ½ tsp ground cumin
• ½ tsp kosher salt
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh coriander, chopped
• 12 small corn tortillas
• 3 garlic cloves, finely minced
• 3 tbs fresh lime juice
• 6 lime wedges
• Pacific West's Capensis Hake married fillets deep skinned

INSTRUCTIONS

For the easy street fish tacos

Heat a small skillet with the olive oil over medium heat. Add the shallot, garlic, and jalapeño and sauté until fragrant, about 6 minutes. Stir in the cherry tomatoes and lime juice and cook until the tomatoes have wilted down slightly and the mixture looks like a loose sauce. Remove from heat, add the fresh cilantro, and transfer to a small bowl for serving.

In a small bowl, combine the paprika, cumin, salt, and pepper. Season the fish with the paprika mixture. Heat a large skillet to medium-high heat and sauté the fish for 2 to 3 minutes on each side until cooked through.

To serve, warm 12 tortillas in a skillet or crisp lightly over an open flame, and transfer to plates. Layer a few pieces of the fish onto the tortillas and spoon over the cherry tomato sauce. Top with avocado slices and a few cilantro leaves. Serve the tacos with lime wedges and enjoy immediately.