Fish Tacos

By Rosemary

We love fish tacos, and make them frequently at our house. However we tried something new this time - making them on the grill. They were amazing.

Ingredients

• Fish:
• Fillets of White Fish (we use Tilapia)
• Lime Juice
• Salt
• Cumin to taste (optional)
• Cayenne to taste (optional)
• Chile Powder to taste (optional)
• Veggies:
• Red Bell Peppers
• Zucchini
• Yellow Onion
• Garlic
• Lime and Spices similar to the Fish
• Pico de Gallo:
• Tomato
• Onion
• Lime
• Cilantro
• Salt
• Tzatziki Sauce:
• Nonfat Plain Yogurt
• Cucumber (English is preferred)
• Garlic
• Salt & Pepper
• Extras:
• Corn Tortillas
• Cilantro for Garnish

Details

Servings 2
Adapted from chakulablog.com

Preparation

Step 1

Fish:
In a skillet, flake the fish as it cooks. Add spices, salt, and lime juice to taste.

Veggies:
Dice veggies and saute in pan with a bit of oil. Cook the peppers and zucchini first, then once those start to become tender, add the onion and garlic as the garlic can burn if cooked too long.

Pico de Gallo:
Chop and combine the tomatoes and onion, and cover in fresh lime juice and salt. Add plenty of cilantro and serve immediately. If you're making ahead of time, add the cilantro right before you serve.

Tzatziki Sauce:
Finely chop garlic and cucumber (if it's not an English cucumber, peel first). Stir generous portions of both into the yogurt and season with salt and pepper. Let sit in the refrigerator about 30 minutes before serving.

Corn Tortillas:
Put them right on the grill till browned.

Cilantro:
Use plenty of it! :)