Fish Tacos

2 Breaded Tilapia fillets (frozen was used here)
4 Corn tortillas
4 Tbl. finely diced red onion
4 Tbl. finely diced red bell pepper
4 Tbl. fresh cilantro leaves
4 slices fresh lime
1/4 cup Ranch dressing
Olive oil
Makes 4 tacos.

In a skillet, slowly fry in olive oil the two breaded Tilapia fillets.  You want the exterior very crispy which takes time. If cooked on higher heat you may risk burning the crust and fish will be under cooked and not flaky. Once you try this recipe it really is the "crunch" you will love!

Dice the red onion, red bell pepper and cilantro while fish is frying.  If you have a gas range you are in luck.  place the corn tortilla directly on the flame so they toast and have some nice smokey burn marks.

Lay the toasted corn tortillas on a platter. Divide equally the veggies along each tortilla.  Once the fish is done frying and shatter crispy on both sides, drain on paper towels.  Slice each fillet into four matchsticks (total of 8 slices)  Place two on each tortilla and drizzle with some Ranch dressing, serve with fresh slices of lime. Oh , and a salty Margarita will make a wonderful complete meal.

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