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I have to confess that I don't really care for fish tacos, but I imagine that if I could taste these that they would change my mind. Joe, at Culinary in the Desert, whipped up a batch of these very colorful Fish Tacos based on a recipe from Cooking Light magazine and if they taste even half as good as they look, they're probably outstanding. They use cod, fresh tomatoes, green onions, lime and cilantro, along with a little chili powder for some heat. The cod is cooked quickly in a skillet, so this sounds like it would work well as a summer dinner when you don't want to heat up the kitchen too much. Check out the recipe if you're interested in making them at home!
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