I know everyone has heard of fish tacos by now, but these are even more amazing… YUM

For the longest time, I wasn’t really a fan of fish tacos, then we made them at home and I fell in love. Tonight, I didn’t have any taco shells so we had nachos and I needed extra sauce, so I mixed up a light dill and lemon sauce to go with them… YUM Delicious.

Pssst…. I get my fresh ground dill from Sage Hill Farms.

Fish – about 2 lbs of fish, scramble fried in very little oil. (I had ocean perch, but I’m sure about any kind would work well.)

Toss in about a tablespoon of fresh ground dill, 1/4 teaspoon of Cheyenne pepper, 1/2 teaspoon garlic powder.

Shred a half head of lettuce fine and toss lightly with a diced tomato and 1/2 onion diced.

Spread chips over a plate and layer on lettuce mixture, white shredded cheese and about 1/2 cup of fish.

Top with lemon/herb sauce (recipe below).

Serve with lime wedges and corn salsa on the side.

Lemon & Herb Sauce

1 cup mayo
1/2 cup lemon juice
1 tablespoon fresh ground dill
1/2 teaspoon cheyenne pepper

Drizzle over top of taco/nachos.

My kids (who don’t like fish) love this dish. Even the grandkids love this recipe.

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