Fish Tacos

Sorry for the not so great picture. This was a difficult one to snap a picture of, especially with it being a soft taco style. This scored 10 out of 10 with the family. They loved it.

Olive Oil
1 White Onion (half of it quartered and half of it coarsely chopped)
1 Whole Garlic Clove
2 Medium Tomatoes, Quartered
1/2 Red Bell Pepper, Quartered
1 Habanero, Seeded
Salt and Pepper for Seasoning
White Fish Cut into Large Chunks (I used Halibut)
Southwest Seasoning
3 Bacon Slices
Taco Size Tortillas (I used whole wheat tortillas)

Pre-heat oven to 375 degrees. Put bacon on baking sheet and bake until crispy and completely cooked, mixing frequently to make sure it cooks evenly. Once bacon is cooked, let it rest on a paper towel. Once cooled, crumble bacon and set aside for garnish.

While bacon is cooking, prepare salsa. In a food processor (I used a mini one for this job), combine quartered onion portion, tomato, red bell pepper, habanero, garlic, drizzle with olive oil and season with salt and pepper. Process until completely chopped, almost a puree texture but kind of chunky. Or just process until it is the texture you prefer.

Wrap tortillas in foil and place in the oven to warm them.

Turn oven up to the broil setting. Drain bacon fat off of baking sheet. Place fish and onions (coarsely chopped portion) on baking sheet and season with salt, pepper and southwest seasoning. Finish with a drizzle of olive oil. Toss to coat.

Broil fish for about 5 minutes. Toss fish and onions, trying not to break up to much. Broil for an additional 5 minutes (about, may depend on your oven). Be sure not to overcook the fish, you will have to keep checking on it.

Once fish is cooked take out tortillas. Top tortillas with fish and onion mixture, salsa and some crumbled bacon. Serve and ENJOY!!!!

Beverage pairing......what goes best of course, a nice cold one. Great with a Pacifica (or Mexican beer of your choice).