These fish tacos are authentic, simple to make and a perfect summer meal. Sauces are the key to great tacos. With this recipe you make one and buy one. You can substitute your favourite hot sauce here for the Valentina but I would suggest trying to find some of this delicious sauce in Mexico! http://www.salsavalentina.com/

Serves 4

Ingredients:

(For the tacos)

• 12 each 6 inch white corn tortillas (3 per person)
• 1 lbs Halibut or similar white fish, cut into strips
• 1/4 cup Cheddar cheese, grated
• 2 each Avocados, diced
• 1 cup Shredded lettuce
• 1/2 cup Tomatoes, diced
• 1/4 cup White onions, diced
• 1/4 cup Goddess sauce (recipe follows)
• 3 tbs. Valentina Hot Sauce

Directions:

Grill or sauté the fish with salt and pepper until it is just cooked. Meanwhile, place the tortillas spread out on a pre-heated BBQ with grated cheese on them. Spoon a teaspoon of Goddess sauce onto the cheese and place the cooked fish on top. Pile the remaining ingredients on top of each individual taco and close them up. I sometimes use new wooden clothes pins to keep the tacos shut. Serve with a side of coleslaw!

Goddess sauce

Ingredients:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tbs. green onions, chopped
• 2 tbs. parsley, chopped
• 1 tsp garlic, chopped
• 2 tbs lemon juice
• 1/2 t dry tarragon
• 2 each anchovy fillet, chopped (Optional)
• To taste salt & pepper

Directions:

Combine all the ingredients in a food processor, blending until smooth. Refrigerate for up to one week.

Coleslaw

Ingredients:

• 3 cups green cabbage, very thinly sliced
• 1/2 cup carrot, peeled and grated
• 1/4 cup red onion, sliced thin
• 1/4 cup cilantro, chopped, loosely packed
• 1/4 cup rice wine vinegar
• 2 tbs. Extra-virgin olive oil
• 1/4 tsp. Sea salt

Directions:

Place cabbage, red onion and carrots in a colander; rinse thoroughly with cold water to crisp. Allow to drain for 5 minutes. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat. Serve on the side with the tacos.