Spicy Fish Tacos - cooking recipe

Ingredients

1 lb fish fillet (try snapper or tilapia)
canola oil (for frying)
1 medium onion, sliced
2 garlic cloves, minced
1/2 cup diced green chilis
8 flour tortillas
2 cups colby cheese, shredded
2 cups romaine lettuce, shredded
2 cups tomatoes, chopped and drained
1/2 cup radish, diced
1/2 cup scallion, chopped
green taco sauce

Preparation

Cut fish into 1/2 inch strips (I usually skip this, because the fish breaks apart easily onces it's cooked, anyway).
Heat a skillet until a drop of water quickly sizzles away. Add enough canola oil to coat the bottom of the skillet. Add fish and cook until firm, about a minute on each side. remove fish to a paper towel to drain; cover with foil to keep warm.
Add onion, garlic, and green chiles to skillet and cook until onion is softened. Set aside and keep warm.
In a clean, dry skillet, heat each tortillas till brown spots start to appear (about 15-20 seconds). Turn tortilla over and repeat on other side. (You could also zap the tortillas in the microwave to save time. I do.).
Spoon some fish into center of tortilla, add sauteed vegetables, sprinkle cheese on top, then add romaine, tomatoes, radishes, scallions, and green taco sauce.
Serve with refried beans. Enjoy!