fish tacos

This light taco variation is just right for our Friday night fish dinners. The first time I tried it was at a local seafood and oyster bar. It's usually made with a flaky type of white fish. I used our favorite and very convenient tilapia fillets which are sold frozen in most groceries these days. There are recipes which involve dipping the fish fillets in beer batter then deep frying it but I found a much healthier version which we prefer. Thaw out the fish fillets, rinse and pat dry with papertowels. Lay them out on a tray and sprinkle both sides with lime juice. Season with salt, pepper, chili powder and a little cumin for a Southwestern taste. Dredge with a combination of flour and breadcrumbs, pressing the coating well to the fish. Pan fry the fillets in a skillet with some olive oil until browned and cooked through. Set aside and keep warm. The veggie sides may be assembled ahead and kept in the fridge until serving time.

Some suggestions are diced tomatoes, jalapeno slices, chopped cilantro, sliced avocados, black beans, sliced red onions, shredded lettuce, lime wedges and grated cheese. Brush the corn tortillas with olive oil and pan fry until lightly toasted. For the dip or dressing, mix together sour cream or mayo, half & half or milk, season with salt, pepper, a little cumin, paprika, chili powder and finely chopped fresh cilantro. Chill until ready to use. I like to serve the veggie sides [shown in photo above] in separate containers for our "make your own" taco fiesta at home.