Everyone loves my fish tacos. On our Big Piney trip we made them with about three pounds of fish. I am going to give you the list of ingredients and the approximate amount I would use to make them for two people.

1. Tilapia 1 lb
2. Tomato 2
3. Onion (white or yellow) 1
4. Red bell pepper 1
5. Yellow bell pepper 1
6. Garlic clove 2 (or more if you like it)
7. Jalapeño or Habanero (whatever you feel comfortable with) 2
8. 6″ tortilla 1 bag
9. Black beans 1 can
10. Mexican cheese mix 1 bag
11. Tapatio (this is in case you’re with people who cant handle things hot) 

We cut most of the stuff up in the kitchen and then froze it all even though we had bought fresh tilapia. The pictures will show you the process. I like to cook stuff like this over high heat and keep it moving around the pan. We forgot to bring any sort of cooking oil but a splash of olive oil would help.

Saute the onions, garlic and hot peppers. There are some diced tomatos in there too but you don’t need those.

Now you’re ready for the tilapia. Dump it in there and cook for 10 minutes or until done. Feel free to taste some. You don’t want to cook it to long or it gets sort of tough.

Have an assistant dice some tomatos and onions then pick the cilantro for the home made pico. Toss some jalapeños in there if you like it hot.

Heat and then mash the black beans. Here we’re using a coffee cup.

Your fish is probably about done.

Dump the bell peppers and onions in on top. Mix this around trying not to spill it everywhere.

Here’s our completed pico. Thats some Pace in the other bowl, we got lazy.

After you have the veggies where you want them, cate likes um crispy, heat some tortillas on top.

Now layer in the black beans, fish mixture, cheese, pico and hot sauce. If you want you can add some sour cream.

Enjoy.