My dear friend Lupita showed me how she makes her fish tacos last summer when we were stuck indoors while it was 106 outside and summer hadn't technically started yet. It was so unbelievably easy I've made it a few times when I can find fish I'm comfortable purchasing. My personal favorite, for many reasons, is USA farm-raised catfish. It doesn't have the fishy taste, is sustainable, costs less than many other types of fish, helps support jobs here at home, and hopefully doesn't exploit impoverished workers.
There are a couple of ways you can make these tacos. Lupita used corn tortillas, sealed the filling in with three toothpicks after softening the tortillas in a skillet (makes them more pliable) and deep fried them. She then served them with sour cream thinned with milk. They were amazing!!! Since I am trying to avoid deep frying anything, here is my version which are still excellent (this can make 8-10 tacos and costs less than $10 to make):
1 lb catfish fillets (or any white fish)
1 onion, diced
2-4 cloves garlic, minced
1 jalapeno, diced
1-2 tomatoes, diced
flour or wheat tortillas
sour cream (add a little lime juice for flavor and milk to thin like a sauce)
homemade ranch dressing (this is what I used tonight and it was very yummy)
salsa (we used salsa taqueria)
monterey jack or cheddar cheese
shredded cabbage or lettuce
Heat oven to 350. Put fish in greased baking dish and season with salt, pepper and a little squeeze of lime juice. Cook until fish flakes apart easily with a fork.
While fish is cooking, in a skillet saute onion, garlic and jalapenos in olive oil until onions are translucent. Turn off heat if more time is required for the fish.
Once fish is ready, flake and add to skillet along with tomato and more lime juice. Season with a little more salt and pepper. Cook about 5 minutes on medium heat.
Warm tortillas in a skillet or microwave if needed, add 3-4 Tbs filling and top with garnishes. I also served this with some canned black beans that I mashed for for fat free refried beans.