Using prepared fish sticks or filets

My husband loves to go flounder gigging. He's been doing really well lately, so that means lots of fresh fish and new recipes! I make tacos quite often. The beauty about tacos is their versatility. You can make them out of anything... well almost 😉.This recipe comes with a side of spiced up black beans too!

This is a reproduction of the delicious fish tacos that I ate in San Diego.Some of the ingredients may be hard to find in Japan, but you can try going to import shops like Kaldi, Kinokuniya, or Seijo-Ishii, where you can easily find them.Replace the cilantro with other herbs if you like. Recipe by chieren

Submitted from Army Wellness Center Camp Zama, Japan

In the picture I also made a mango salsa. 1-mango, half a red onion, cilantro, and squeezed 2-limes. Diced it up and mixed it all together. Great on the tacos or with chips!

A cool appetizer for party

#mycookbook