I actually have never had fish tacos before and I haven’t made them before. I just kind of winged it the other night when I was looking for something quick, light and healthy to eat for dinner. I found some frozen pollock filets in the freezer. My fridge was rather bare so I wasn’t sure what to do with them. I had cheese, lettuce and some cherry tomatoes. There was also a package of tortillas there. AHA! Time to try this dish. I didn’t really follow a recipe and threw it together pretty quickly, but it came off ok. I started by seasoning the fish with cumin and searing it in a hot cast iron pan. I made a simple spicy tomato relish by chopping the cherry tomatoes with some pickled jalapeño peppers. All this was simply wrapped in a tortilla with lettuce and a bit of cheese. I didn’t have cilantro (which I love) otherwise that would have been added in as well. While I love sour cream, it doesn’t love my waistline so I forwent that too. Overall it was a very quick and satisfying meal. Next time I’ll plan it better and marinate the fish in lime/cumin for a while before cooking it.