The Fish Taco: This is my first attempt at fish tacos (without the meat)

Fish tacos are the best thing that ever happened to me, and I’ve been making them since I was a teenager.

I was craving something tasty and quick and filling and filling with flavor, and luckily I stumbled across a recipe for fish tacos at a Mexican restaurant.

They’re just sooooo good. 

Fish tacos are a staple at Mexican restaurants, but they’re a little bit different from other tacos.

There are no meat and no sauce.

Instead, fish is cooked in a spicy, tomato-based sauce and then rolled in corn tortillas.

The tortillas are then topped with corn tortilla chips.

This makes the tacos super filling, and it’s so easy to make.

The fish tacos you see here are a little different from the ones that I make for my friends.

I decided to go with a thicker, meatier version.

Instead of using a corn tortillo, I used a whole chicken.

This gives it a more meaty texture, and also makes it easier to roll.

I’m not a huge fan of chicken, but it’s not that hard to get.

You’ll need about 2 tablespoons of olive oil for the fish tacos, about 3 tablespoons of corn tortillos, 1/2 cup of sour cream, and about 1 tablespoon of sugar.

Add all of that to a large bowl, and then stir in the fish.

Then pour it into the tacos.

These fish tacos are super flavorful and flavorful.

I like them as a snack.

They are so easy, and you can eat them with a spoon.

I’ve even made them with my parents’ Mexican food.

Ingredients for 2 fish tacos: 4 cups of corn (you can use canned corn, but I usually use regular canned corn) 1 chicken breast, cut into 1/4-inch cubes (about 1 pound) (I like my chicken thighs better) Directions for 2-4 fish tacos Ingredients for 2 corn tortoises: 1 tablespoon olive oil