Fish and Shrimp Tacos

We found ourselves guests at a North Carolina beach and cooking for our keep. So we ventured to a pier where we had spotted a few fishing trawlers and picked out a red fish and a pound and a half of shrimp fresh from the boat. We learned that they also called the red fish "red drum" around here and that they can only keep the ones 18 to 27 inches in length. Otherwise they go back into the sea.

Everybody pitched in to peel the shrimp. The red fish was already filleted and ready to go. Both were simply tossed into a pan with plenty of olive oil and a little salt and pepper. 

The taco shells were homemade by our aunt Cat (We'll have to do these some time and share. They were just perfect). We also cut up a whole bunch of stuff to serve: red onion, cucumber, lemons, green onions, red peppers, parsley, lettuce, tomatoes, grated cheese, and a whole bunch of other stuff we can't remember anymore.

The leftovers we fed to the pelicans. Not really.  But we still had to share the picture.