- 1 Pound of your favorite white fish (we recommend Tautog if you can get it or Cod)
- 1 Medium onion, Chopped
- 1 Bell pepper, Chopped
- 3 Tablespoons MOV Coconut White Balsamic
- 1-2 Tablespoons MOV Baklouti Green Chili Olive Oil
- 1/2-1 Tablespoon NHHS Francestown Fiesta Blend
- 8 Corn or flour totillias
- 1 Cup cheese
Marinate white fish with Coconut Balsamic for 20-30 minutes (do not marinate for more then 45 minutes)
In a medium to large sauce pan, over medium to high heat, ad enough of the Baklouti Green Chili Olive Oil to coat the pan. Add the peppers and onions and cook till they are tender crisp. Remove peppers and onions and set aside.
In the same pan add more Baklouti Green Chili Olive Oil if need and add Marinated fish, cook 3-5 minutes per side or until a nice golden color (depends on thickness of filet). Bring temperature down to medium - medium low. Then add the Francestown Fiesta Blend and the peppers and onions from before. Cook for another couple minutes till fish flakes.
Serve with soft tortillas, cheese, greens, salsa and what ever else you like with fish tacos.
For Marinated- Mango White Balsamic/ Pineapple White Balsamic/ Jalapeño White Balsamic
For Olive Oil- Garlic Olive Oil/ Cilantro & Roasted Onion Olive Oil/ Persian Lime Olive Oil