Fish Tacos

Typically made with fried fish, this grilled fish variety makes for a lighter version of a delicious mexican inspired taco that always makes me think of San Diego.  We had some tilapia in the freezer and what better way to utilize it than with some cilantro, lime juice, and avocado?

You can marinade your fish with whatever you like, but I opted for my standard ziploc bag filled with diced white onion, chopped cilantro, olive oil, lime juice, orange juice, garlic, oregano, salt, and pepper.  Throw your fish in, put in the fridge and let it sit for 30 minutes to several hours.  

Next, prepare your grill.  If you aren't using a grill, go for a grill pan.  If you are lacking a grill pan, a flat skillet works well too (what I used in this case).  Add a little oil to the skillet and throw on your tortillas.  We opted for small corn tortillas, since these are soft tacos, but if you want flour or crunchy taco shells, by all means, do your thing, but I highly endorse soft tortillas for this meal.

While these are grilling I made a lime mayonnaise with 1 cup mayo, 1 tsp milk, 3 tbsp lime juice, and a dash of the fresh cilantro.  Remove your heated tortillas from the grill/skillet and coat with your desired amount of lime mayo. 

Next, grill your fish on the same pan, with a little excess marinade still suck to the fish.  I'm not really a fan of patting dry, because I don't want to lose the extra flavor.

Since tilapia is a very thin white fish, it will cook rather quickly.  Turn after a couple minutes on one side, and once done, you can break it into smaller pieces to fill your tacos.  I arranged the sliced lettuce on the bottom of the tortilla, topped with the fish, added some fresh avocado, drizzled with about a tbsp of the leftover marinade from the baggy, and topped with a little bit more of the lime mayo. 

Simple, delicious finger food that makes for a good lunch or dinner.