Light and flaky Tilapia tacos. Perfect for a summertime meal.
Ingredients
Tomato Salsa:
1½ cups chopped grape tomatoes
½ cup chopped seeded peeled cucumber
¼ cup fresh cilantro
¼ cup chopped vidalia onions
1 tbsp fresh lime juice
1 tsp olive oil
¼ tsp salt
Fish:
2 tbsp lime juice
2 tsp olive oil
¼ tsp cumin
2 garlic cloves, minced
4 (6 oz) tilapia fillets
¼ tsp salt
Remaining ingredients:
4 (10 inch) tortilla shells
sour cream
shredded red cabbage
shredded cheddar
jasmine rice
Instructions
To prepare tomato salsa, combine all of its 8 ingredients in a small bowl. Cover and chill for at least 1 hour.
To prepare fish, combine 2 tbsp lime juice, 2 tsp olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once.
Spray a large skillet with cooking spray and heat to medium-high heat or, heat grill to medium. Remove fish from bag; discard marinade. Sprinkle both sides of fish with salt. Cook fish for 4 minutes on each side or until fish flakes easily when tested with a fork. Flake fish into large chunks.
Warm tacos in a 200 degree oven or toaster oven. Then make the tacos: spread the rice, fish, salsa, cabbage, sour cream and cheese onto warm tacos. Fold in half and devour immediately.
Recipe by My Judy the Foodie at https://www.myjudythefoodie.com/2016/08/fish-tacos-wtomato-cucumber-salsa/