Fish Tacos

We eat a lot of fish in our house.  For one, it's a great source of lean protein and fatty acid; but also, tilapia is a less fishy tasting fish, so it is always a hit with the kids.  We aim to eat fish at least once a week.  If you've been following my recipes, you have my basic lemon/pepper tilapia recipe already.  To try to spice things up, I tried a new recipe today-I made the tilapia fillets into fish tacos.  I have personally never tried a fish taco, so keep in mind, this may be very different than your definition of the food.  But the husband and I agreed, this one is a winner!

Tilapia Fish Tacos

Ingredients

1 1/2 tsp grapeseed oil

3 tilapia fillets

2 Tbsp Wildtree Cilantro Lime Rub

7 whole grain corn tortillas

1 cup corn kernels (I used leftover from Labor Day BBQ)

1 ripe avocado

2-3 cups chopped iceberg lettuce (organic if possible)

1/4 white onion diced

2 small green peppers chopped/diced

1 clove garlic

1 cup homemade salsa 

Juice of two limes

Instructions

1.  Heat grapeseed oil over med-med high heat.

2.  Sprinkle tilapia fillets with cilantro lime rub to taste (actual amount determined by personal preference)

3.  When heated, add fillets to oil in pan and top with lime juice.  Cook 3-4 minutes each side until dark and crisping

4.  In another pan, add a small amount of oil med high heat and add garlic, onion and peppers.  Saute until the veggies start to darken and onion becomes translucent.  Toss corn in to warm.  

5.  Assemble tacos with one corn tortilla, lettuce and a slice of avocado.  Add fish, corn mixture and top with salsa.

Enjoy!