fish tacos

my husband took three of our four girls camping up in west yellowstone over the weekend. they had a fabulous time. my oldest was able to go out on a little boat and fish one morning. she caught four lake trout. she had so much fun! of course she had to bring them home and immediately cook them up.

not that i mind. we're a fish eating family.

some of my favorite memories throughout my life are fishing with my own dad and younger brother. so when i get a chance to cook trout, i love it. isn't that what cooking is about anyway? creating a feeling of love, woven together by memories and flavors. mmmmmmm.

well, they were pretty big fish. we gobbled them up for dinner, but still had plenty leftover. it should come as no surprise that i love leftovers. it's such a creative challenge to me to see how i can recreate food.

this was a good one!

fish tacos

1 lb fish

(you can use left overs, canned, or fresh - if you use fresh,

just sauté it in a skillet with a little butter,

s&p, and lime or lemon juice until it's flakey)

2 cups coleslaw mix (or sliced cabbage)

1 cup sour cream

1/4 cup salsa verde

1/4 red onion, chopped

1/4 cup cilantro, chopped

juice of 1 lime (you can use more if you like)

tortillas (corn or white, whatever your preference)

in a small bowl mix together the sour cream, salsa verde, onion, cilantro and lime juice to make a sauce. set aside. flake fish and remove all bones.

assemble: warm tortillas over stove or in microwave. take a tortilla and spread approximately 1 tbl of the sauce over it. place flaked fish on tortilla and top with coleslaw mix.