I love me some tacos.
Plus they are super easy to make since you only have to cook one ingredient. And if you can get a certain husband to shred cheese, lettuce, tomato, etc… Even easier.
But it’s easy to get bored with the same ol’ fillings.
Enter the fish taco.
I’ve had fish tacos at restaurants before and they always seem to be battered, fried, and smothered in heavy sauces. Don’t get me wrong. I enjoy fryer fare (mmmmm…. fried cheese curds), but I just don’t think it works here. So, I adapted this recipe from a friend that grills her fish tacos. It’s light, fresh, and even kinda good for you.
Start out with a couple pieces of Tilapia and marinate them in the juice of one lime and a handful of cilantro. Don’t forget to invite salt and pepper to the party. They get pretty bitchy if they are excluded.
Let ’em sit, turning occasionally, for 30-60 minutes. Honestly though, I’ve done as little as 10 minutes (not near as good) and I never start early enough to let something marinate for an hour. So, 20-30 works for me.
Then cook ’em up. I usually throw them on the George Foreman grill, but I didn’t really feel like cleaning it. And I had this pan already out from lunch’s quesadilla. (Yes, I know I eat a lot of Mexican food.) Just drizzle in a little olive oil to keep it from sticking.
When the fish is cooked through, break it into little pieces and pile into a tortilla. I usually cook one filet per person, assuming we’ll each eat two tacos.
To up the X factor, I like to top them with grilled veg, lettuce, a little sour cream, avocado, and some fresh salsa. This time I tried mango. So. Damn. Good.