Fish Tacos

These are our favorite fish tacos. We used to eat something similar to them at a restaurant called Rosa's in Mesa, Arizona. I tried to copy their recipe by taste, and got it close enough. I do not measure with this recipe usually, but did this last time, so I could give you all an approximation (this recipe makes a lot. And I mean A LOT).

Fish Tacos

3-4 lbs. tilapia
1 head red cabbage sliced thin
1 lb. (or so) shredded monterey jack cheese
corn tortillas
limes
sugar

Cook sliced cabbage in about 3 tbsp. of canola oil until very limp and darkish in color.

Cook tilapia in about 1/4 cup canola oil and 1-2 tbsp. butter. Sprinkle with 1-3 tbsp. McCormick's Cajun seasoning (I used 2).

In a bowl mix 1 cup sugar and the juice from 4 limes until sugar is dissolved. Pour more than half of sugar/lime mixture over tilapia, and pour the remainder on the cooking cabbage. Stir both tilapia and cabbage. The tilapia will eventually break up into bits. This is fine.

Sprinkle about a half to a full teaspoon of salt on cooked cabbage and stir well.

When the tilapia and cabbage are both cooked well, serve immediately.

Grab a corn tortilla and spoon a bit of tilapia on it. Add cabbage and monterey jack cheese on top. Squeeze lime juice on top, if desired.

This is not the greatest photo, but these are the greatest fish tacos in my humble opinion: