Fish Tacos

Pat dry fish fillets (approximately 1 1/2 lbs) with paper towels. Season both sides with salt and pepper. Place fillets in a large zip-top bag with the flour. Shake until fillets are coated on all sides.

Pour the canola oil in large skillet (I used cast iron) and heat over medium/medium high. Watch closely and when the slightest hint of smoke is seen coming off the oil, turn the heat down a bit. Take fillets out of the bag and give them a good shake to remove excess flour (you just want a light dusting). Gently place fillets in the pan. After a few seconds, shake the pan to keep them from sticking. Cook 2–3 minutes, gently flip and shake the pan again to loosen fillets. Cook 2–3 more minutes, remove fillets from pan and set aside.

In the same pan over low heat, warm tortillas for a minute on each side, or follow package instructions for warming.

Assemble tacos as desired, topping with jicama, salsa, and other preferred toppings.