Here goes...
I made the sauce a few days ago. The fish steaks were thawed. And the homemade refried beans I made awhile ago and were also thawed; ready to go. The rice was leftover from another meal and the cilantro was already chopped. The cheese was also shredded and ready. All of this prep made the meal a breeze.
See below for the original recipe:
http://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/
I used 3 tilapia steaks and cut the pieces so that they were half as tall; into about the size of a thumb (hopefully that's not gory). I like the fact that there's no heavy breading.
I just used the marinade and cooked the fish as instructed. I didn't do the slaw.
Placing the warmed up refried beans and rice on the table with all of the cold sides, everyone made their own taco - on flour tortillas.
It was marvelous!
The fish taco sauce was really good - nothing was too spicy.
Full disclosure: I did not use capers. I know, the post says that this is the best part of the sauce, but I just didn't want the extra expense.
See below for that recipe:
http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/
