The first time I heard the words taco and fish in the same phrase, I thought to myself, Further proof they’ve brainwashed the kids. No, that wasn’t what I really thought, but the phrase fish taco was about as unappealing as it could get. However, I wasn’t about to knock things out of hand, so I thought I’d try to make one. I used fish sticks because a recipe I glanced at said I could. Mayonnaise was involved and maybe lettuce. I’ve blocked it from my memory. They were edible, but not great.

A couple of years later I was out at a fish restaurant in California and one of the people I was with ordered one. And do you know what? It looked really good – full of crunchy veggies and other good things. Fast forward, I stepped off the ledge and ordered a fish taco at Red Lobster. Delicious! I decided the key was seasoning with some heat and something crunchy. I next ordered one at, I believe it was in Revolution Hall in Rosedale Mall, and the result was meh. But why let one fishy fish taco stop you? I was on a roll!

The ones at Humpy’s in Anchorage and Ray’s Waterfront in Seward were both good in their own ways. While I couldn’t replicate them, I at least had some ideas. My ingredients are not fancy, but who needs fancy when you have something already in the refrigerator? Here it is!

Connie’s Not Fancy Fish Tacos

• 1 8-inch flour tortilla*
• 3 baked fish sticks
• 2 tsps. Herdez mild guacamole salsa
• 1 Tbsp. salsa
• scant 1/4 c. cheddar, cojack, or similar cheese
• scant 1/4 c. prepared coleslaw (I use Miracle Whip)

Assemble the fish sticks, guac salsa, salsa, cheese, and coleslaw on a tortilla.

*I prefer smaller tortillas. If you use smaller ones, adjust ingredients accordingly.

*Consider everything “to taste” and increase or decrease amounts depending on your preferences

I hope you enjoy them!

Images: gregor-moser-QGIJUqnEpCY-unsplash.jpg; pexels-leonardo-luz-17118095.jpg; Connie Pease