Fish Tacos

Ingredients

1. Fresh Salsa
2. Chipotle garlic Mayonnaise
3. Flour tortillas
4. Avocado 
5. Feta cheese, a small block or package of crumbled feta. 
6. Sour cream 
7. Parmesan cheese, finely grated. 
8. Olive oil 
9. Creole Seasoning (or, use salt, garlic powder, cayenne pepper and paprika)
10. Fish fillets: Salmon or ny mild flaky fish that you can broil or grill in a grille rack (2 or 3 ounces of fish per taco).

Preparation

Fillet thickness should be less than an inch, about 1/2 to 3/4 inch is good but less than 1/2 is allright. Remove skin from fillets before cooking.

Cooking the fillets:
Rinse fillets quickly with cold water and pat dry with towel. 

Rub fillets down with a little olive oil. Then on inside only (not skin side), season fillets liberally with Creole Seasoning and parmesan cheese. 

Cook fish under the oven broiler, or in a grille rack over an outdoor grill. 

Broil: Place fish on foil under broiler, cheese side up. No need to turn fish. Cook 5 to 10 minutes until fish just flakes. Cheese may brown a little; that's good.. 

Grille-rack on outdoor grill (medium hot): Place fish in oiled grille rack with cheese side up. Lock the rack and cook cheese side up for half the cooking time (lower grill cover over rack or use a foil tent to hold in heat).

NB: The cheese will get sticky and will not fall off when you turn over the grille rack.

When half done, turn the rack over and cook until done.

Cooking for about 10 minutes, until fish begins to flake. 

Slice avocado and drizzle with lemon or lime juice, set aside.

Warm the tortillas in a non stick pan individually or wrap the whole lot in foil warm in the oven.

Assembling the taco 

This is where you can get creative:

Spread some chipotle mayonnaise on a warm tortilla. 

Sprinkle several chunks of cooked fish, a tablespoon of feta cheese and few avocado slices across the diameter of the tortilla.

Top with salsa and sour cream.

Roll or fold the taco and dine. Expect some fallout.