Fish Tacos

Fish tacos are a quick and healthy meal. If your kids wrinkle their noses when you mention fish, do what I do and call it chicken. Seriously though, a mild fish such as tilapia with lots of toppings to choose from will surely please a tough crowd.

This recipe is merely a guide meant to be followed loosely. Use what you have on hand and what suits your taste. The grilled version is for the grown ups and the batter dipped will win over the kids.

Baja Grilled Fish

Ingredients:
2 Tablespoons olive oil
2 Tablespoons fresh lime juice
1 teaspoon crushed garlic
½ teaspoon cumin
¼ teaspoon cayenne pepper
Salt and pepper to taste
1 to 1 1/2 pounds tilapia fillets

Directions:
Brush fish with oil and garlic. Sprinkle with cumin, and cayenne pepper.
Heat grill or grill pan. Grill until fish is browned on the outside and cooked through (about five minutes per side).
Squeeze fresh lime over the top and cut into chunks.

Beer Batter Dipped Fish

Ingredients:
1 ¾ cups flour
1 ½ teaspoons baking powder
1 1/2 teaspoons salt
3 Tablespoons yellow cornmeal
1 ½ cups light beer
1 egg
1 to 1 ½ pounds tilapia fillets, cut into small pieces.

Directions:
Mix batter ingredients.
Coat fillets
Fry in oil until browned on both sides.

Taco fixings:
Corn or flour tortillas
Cabbage or lettuce, shredded
Tomato, diced
Avocado, diced
Fresh cilantro
Lime wedges
Salsa
Cheddar cheese, shredded (optional)
Sour cream (optional)

Photo courtesy: Average Betty.

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