California Fish Tacos

By Letha_McWey

This is truly a family favorite. I make it often for out-of-state guests. They seem to always be surprised by the wonderful flavor of fish in a corn tortilla.

Ingredients

• Marinade:
• 6 Tilapia Fish Filets
• 1 to 2 dozen White Corn Tortillas
• 3 to 4 Fresh Limes (cut into wedges)
• 1/2 c Butter (salted)
• 1/2 c Olive Oil
• 3 to 4 cloves of garlic (minced)
• 1 med. Brown Onion
• 1 large Bunch of Cilantro
• Condiments:
• Typical Taco Toppings
• Shredded Jack/Cheddar Cheese
• Shredded White Cabbage
• Diced Tomatoes
• Diced Green Onion
• Diced Onion (mixed w/fresh Cilantro)
• Sliced Black Olives
• Salsa (fresh or store bought)
• Sliced Avocado
• White Sauce:
• 1/2 c Sour Cream
• 1/4 c Mayo

Details

Servings 6

Preparation

Step 1

Dice onion and chopped cilantro. Mix together. Melt butter in saute pan on low heat. Add olive oil, garlic, 1/2 diced onion and cilantro. Saute until onion is translucent. Pour marinade into large Ziploc bag. Add fish filets and let sit for 30 minutes -- Turn often.

Heat grill (med-high) When hot place a sheet of nonstick aluminum foil on grill. Cook fish 5 minutes on one side and 2-3 minutes on the other. Remove fish and chop into bite size chunks.

Assemble taco just like any other taco beginning with fish and white cabbage and finish with white sauce, salsa and lime juice.

Serve with black beans and spanish rice. YUMMY