1 lb tilapia filets or another white flakey fish
3 tablespoons of olive oil
Juice of 2 limes
1 jalapeno pepper, sliced - more if you like it hot
Salt and pepper
3 tablespoons of chopped cilantro
8 6" corn tortillas, warmed
Hot sauce (Cholula is my fave!)
Of course, toppings are optional but they so make it a fish taco! Here's what I used:
Red onion, sliced thin
Tomatoes, rough chopped
1 Avocado, sliced
2 cups shredded cabbage (I used napa)
You could even use sour cream but that'd be naughty!
In a large dish, add oil, chopped jalapeno, lime juice, chopped cilantro. Whisk together and add fish, making sure each side of tilapia filets are coated. Season generously with salt and pepper. Allow to marinate in the refrigerator for about 20 minutes.
Meanwhile, prepare your toppings. Chop the tomatoes and cilantro, thinly slice the red onion, cabbage, and avocado. I seasoned each topping with lime juice and salt.
Take the fish out of the frige. Heat up George (the grill, that is). When nice and hot, grill the fish filets 2-3 minutes depending on thickness. Since you're going to flake the fish anyway, you can check for doneness by poking through the thick middle. Place aside in foil to allow fish to rest for 5 minutes. Then flake with fork.
Heat up your tortillas on the grill or microwave. Serve tortillas and fish alongside with toppings as a make your own bar or pre-assemble if you're that nice.
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