Our April recipe of the month is Fish Tacos. This is a homemade version of restaurant fish tacos with coleslaw and chopped veggies wrapped in a corn tortilla. I enjoy this recipe because the different flavors and textures come together to make a delicious meal.

As you read through this recipe, you will probably notice there are a lot of tips at the end. That is because this recipe is like most other taco recipes – you can change things up to make the recipe your own. Here are a few ways we like to change this recipe up at our house to make our own unique tacos:

• The last couple of times I made this recipe, I used the tip to bake the fish instead of pan-frying it like in the original recipe. I like the crispy texture of the pan-fried fish better, but the oven version saves clean-up time, which is what I need right now.
• We always make our coleslaw with different types of dressing because I like ranch, but my husband does not. We have found that French dressing works well in this recipe.
• When I make tacos, my children expect a lot of toppings. So, in addition to the coleslaw and chopped tomato, I set out beans, corn, chopped onion, chopped peppers, salsa, and shredded cheese. That way, each person can make their own unique taco. As an added bonus, the leftover toppings make a great taco salad for lunch the next day.

Use this recipe to make your own unique taco.

Enjoy!