December 20, 2018 at 10:57am
Love fish tacos. I prefer to use reds, drum or (the best) sheepshead. I don't break up the filets like that though. I cut the filets into long 1/2' wide strips before cooking. Then place the all strips in a bowl, drizzle on a little olive oil and season them well with Paul Prudhomme's Seafood Magic, tossing them around in the bowl to make sure the seasoning coats all sides. Then sautÃ© them in a hot cast iron skillet. I like a little color on the cooked strips. But just about any way you do them, fish tacos are great.