Tesoros Aquáticos.

That's Spanish for aquatic treasures. Which perfectly describes these rustic yet simple fish tacos.

I can only eat two, but I wish I could eat more. 

Here you can see the fish a little better. Mmm, mmm, fish.

 Delicious Fish Tacos with Cucumber-Dill Sauce

- frozen fish (we used flounder, but any fish you like will do)

- seasoning (salt, pepper, garlic powder, creole)

- olive oil

- cucumber

- sour cream

- dill

-ranch dressing

- lemon juice

- cheese

- salsa

- avocados (optional, use to make guacamole)

- uncooked flour tortillas

Thaw fish completely, then pat dry. Season fish on both sides, and place into a hot pan with olive oil. Cook fish on each side (~10 min). 

Remove outer skin from cucumber. Dice or finely chop the cucumber, then add a generous amount of sour cream, followed by a little ranch dressing, some dill, a little lemon juice, and a pinch of salt. Adjust ingredients until just right. Grate cheese into a separate, small bowl.

In a pan (with some cooking spray), cook flour tortillas until they are just golden. Transfer to a plate, and let cool for a minute before assembly.  When ready, place a fish filet on cooked tortilla, and add cheese, cucumber sauce, and salsa (or guac).  Enjoy!

This is easily one of H.'s favorite dishes that I've made on my own (without an actual family recipe). While they are simple to make, it doesn't hurt to have a helping hand with the cucumber-dill sauce. Or with the tortillas (H. is resident Head Tortilla Chef). The only other reason we don't make these more often is because it would be difficult to put them in H.'s lunch for work. I wouldn't want him having a soggy lunch. But a la carte, these are fabulous. Definitely cooked enough fish for lunch tomorrow, so all we have to do is fire up some tortillas and heat up the fish. 

Happy cooking adventures!