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REALLY GOOD FISH TACO SAUCE
Ranch dressing, sour cream, mayonnaise, lime juice, and hot sauce
If you do not have or do not want to make Ranch, Sour Cream, Mayo, lime and Hot sauce alone is also very good.

AVACADO
Chop up fresh avocado into 1/2-inch cubes.

TOMATOES
Chop up fresh tomatoes into 1/2 in cubes

COLE SLAW
I recommend buying a cole slaw pre-made from any local kosher market.
If you want to make your own.  Empty a bag of raw cole slaw into a bowl and begin adding small amounts of mayonnaise until moist.
Add 1/2 teaspoon of sugar, a teaspoon of vinegar, and then salt and pepper to taste. 

FROZEN FISH STICKS
For a quick (hack) shortcut I recommend frozen fried fish. Simply follow the directions on the box.
(The box of fish sticks pictured below is NOT a recommendation just an example.)

TACO SHELLS
The corn tortilla shells pictured are good but any other kosher brand will work.
 

HOW TO PREPARE THE SHELLS
We recommend 3 EASY ways.
1. Slightly moisten each shell with water (wet hands and rub onto both sided of shell) and put on plate and microwave for about 15 seconds.
   Using this method we recommend using 2 shells per taco serving.

2. Fry the shells in oil.  TIP: Fry in a big POT, not a frying pan.  A pot will contain the splatter and you will not have any cleanup from oil.
    Slightly cover the bottom of the pan with oil and get hot. Will LONG TONGS place one tortilla at a time in the oil and turn over after about 30 seconds or until slightly crisp.
   Hape a plate with paper towels ready to place the fried shells.

3. OPEN FLAME ROASTED
    Turn on the flame of your stove top gas range oven. With LONG TONGS place the tortilla on the grate over the flame.
    How long to “cook” on each side will depend on the flame and your taste.  We recommend just until each side get a few char marks.

THE SECOND TO LAST STEP IS TO ASSEMBLE
Place tortilla(s) on a plate. Add 2 fish sticks. Cover with cole slaw, avocado, tomatoes and then the FISH TACO SAUCE.

LAST STEP
EAT AND ENJOY!