While visiting California a couple of weeks ago, I was craving fish tacos.  I don’t know where the craving came from, but I just had to have one.  Ironically, the restaurant where we ate had what appeared to be a delicious grilled fish taco on the menu, but they were out of fish!  I guess I wasn’t the only one who wanted fish tacos.  I found this great recipe that is easy to prepare and is very healthy.  I serve mine with black beans as a side.  I found the original recipe here.

I deleted the cayenne pepper, jicama, and salt.  The amount of cayenne pepper the recipe requires is a bit too much even for me, and I love spicy foods.  If you want to add cayenne pepper, you probably want to reduce the amount of cayenne.  I used non-fat sour cream, and I could not find a red bell pepper, so I used a yellow one instead.

These measurements make four 4 tacos.  On the website above, you can change the servings amount to your desired number of guests and family:

2/3 cup corn                                                         1/3 cup diced red onion

1/3 cup diced yellow bell pepper                  2/3 cup fresh cilantro leaves, finely chopped

5/8 lime, zested and juiced                              1 tablespoon and 1 teaspoon sour cream

4  tilapia fillets                                                       1 tablespoon and 1 teaspoon olive oil

4 corn tortillas, warmed (I purchased Trader Joe’s Olive Oil Whole Wheat Tortillas because they don’t have partially hydrogenated soybean oil.)

2/3 cup peeled, chopped jicama (I did not use jicama. Add if desired.)

Tony Chachere’s seasoning (season to your liking)

Directions

In a small bowl, combine your seasonings. Brush each fillet with olive oil, and sprinkle with spices.

Arrange fillets on grill grate, and cook for 3 minutes per side. For each taco, top one corn tortilla with fish, sour cream, and corn salsa.

Enjoy!  I hope you are off to a great weekend!