American Spoon Fish Tacos

By Jan

Ingredients

• 1 1/2-2 pounds walleye or other mild fish, skin and pin-bones removed
• 2 teaspoons salt
• 1 tablespoon vegetable oil
• 1 jar American Spoon Apricot Hot Sauce Add to Cart
• 2 avocados, sliced
• 1 cup queso fresco, crumbled
• 4 radishes, sliced thinly
• 1/4 cup cilantro leaves, chopped
• 1 1/2 cup of shredded green cabbage
• 1 tablespoon distilled white vinegar
• 1 package corn tortillas

Preparation

Step 1

Cut the fish into 2″ chunks. Heat oil in a large skillet over high heat. Season both sides of the fish with salt. When the oil begins to shimmer, add the fish to the pan. Cook over high heat until nicely seared, about 2 minutes; then flip the fish and continue cooking another 2 minutes. Turn heat to low and add half of the hot sauce. Gently stir to coat the fish with hot sauce and continue cooking until the sauce thickens, about a minute more.

Remove the cabbage core and slice thinly. Toss the cabbage with a pinch of salt and the vinegar.

While the fish cooks, heat a dry skillet over medium-high. Toast the tortillas individually until warm and slightly charred, about 20-30 seconds a side. To serve, spoon the fish into tortillas and top with the avocado, cabbage, radish, cilantro, queso fresco, and additional remaining hot sauce.