Pescado Tortillas a la Santa Barbara

Tomatillos, onions, garlic, peppers and fish create a simple and delicious one-pan meal. Makes about 4 servings.

Ingredients:
2 tablespoons olive oil
3 to 4 cloves garlic, minced
1 red onion, finely chopped
12 to 14 fresh tomatillos, chopped
3 to 4 jalapeños, finely chopped
1 bell pepper, chopped ¾ to 1 pound white fish (catfish, halibut, trout, etc.)
lemon or lime, a few squeezes
Salt, pepper to taste
6 to 8 tortillas

Add the olive oil first and move around the pan to coat. I prefer to sauté in a regular, heavy-bottomed pan.

Add all chopped ingredients, then the fish, whole filets, into the pan. Squeeze some lemon or lime over everything and cover. Cook on medium for about 10-12 minutes.

Uncover the pan. While everything continues to cook, use a spatula to break apart the fish into bite-size pieces. Let simmer a few more minutes, add salt and pepper to taste. Heat tortillas and spoon pescado mixture onto tortillas, using a slotted spoon or spatula to allow extra juice to stay in pan. Roll up tortillas and enjoy!