Fish Tacos

Traditionally, fish tacos are served with deep fried fish. This recipe is a lot healthier, and very fast and easy.

Tilapia
Corn tortillas
Shredded Monterrey jack cheese
Fresh limes
Pico de Gallo (recipe to follow)
Salsa (if you like)
Sour Cream
Black beans
Mexican seasoning (I like Tastefully Simple Fiesta Party Dip)


I use a flat top griddle I have, but a good sized frying pan will work also. Heat your can of black beans in a separate pan. Heat your skillet until hot, and hit it with a drizzle of olive oil. Place tilapia fillets on hot griddle and dust with Mexican seasoning. Flip over when edges turn white (about 3 minutes). Sprinkle with more seasoning. When fish is cooked, break up the fish with a spatula, add lime juice.

Warm tortillas (microwave and wet towels will do the trick) for 30 seconds. Have diners build their own tacos with fish, beans, shredded cheese, sour cream, pico, jalapenos and whatever else you may like. Fold and enjoy.

You can add some Spanish rice for a starch if you like (Uncle Ben has a 90 second one that's really good!)

Pico de Gallo:

1 medium tomato, diced
1 fresh jalapeno, diced
chopped fresh cilantro
chopped fresh onion
lime juice
a touch of white vinegar

Place ingredients in a bowl, combine. Add salt if desired.



If you have the time, the fresh pico really makes it pop!