FIsh Tacos with Tomato Cucumber Salsa
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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
  1. To prepare tomato salsa, combine all of its 8 ingredients in a small bowl. Cover and chill for at least 1 hour.
  2. 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.
  3. 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.
  4. 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/