Cilantro Lime Tilapia Tacos

These are fresh, flavorful, and delicious. It's as simple as that. And they are inexpensive, so win/win! Throw in lime, salsa, and cilantro, and you can almost guarantee I am in heaven. We always add some type of grain to our taco mixtures. It makes it more hearty and filling. We love corn tortillas around here, so if any of you have an awesome, healthy corn tortilla recipe, pass it on! And for those of you who are afraid of fish. a) you can train your brain to think otherwise; just keep trying. It's worth it. b) Tilapia is a great fish to start out with. It's pretty tasteless. I promise. So get on it, and make some of these suckers!

Cilantro Lime Tilapia Tacos

2 tilapia fillets, rinsed and patted dry 

1 tsp safflower oil (or the oil you use)

1 small onion, chopped

4 garlic cloves, minced

2 jalapeno peppers, chopped (remove seeds if you want less heat)

2 cups tomatoes, diced

1/4 cup fresh cilantro, chopped

3 tbsp lime juice

s&p to taste

1 medium avocado, sliced

any other toppings you desire: lettuce, salsa, cilantro, lime juice...

We also made some adobo brown rice, for extra filling. Rice, cous cous, & quinoa can be great fillers for tacos!

Heat oil in a skillet on medium. Saute onions until translucent, then add garlic and mix well.

Place tilapia in skillet and cook until flesh starts to flake. Add jalapeno, tomatoes, cilantro, and lime juice.

Saute over medium high heat for about 5 minutes, breaking up the fish with a spoon to get it mixed well. Season with s&p.

Meanwhile, heat tortillas on a skillet on each side. No oil needed.

Serve with your filling, a couple slices of avocado, squeeze of lime (I like plenty), and some fresh cilantro.