Grilled Fish Tacos

Grilled Tilapia

The Taco

I used the Roasted Tomatillo Salsa recipe from yesterday on these Tilapia Fish Tacos, and they made the perfect pair. Tilapia is pretty widely available and reasonably priced, but can be substituted with any white fish (cod, haddock, catfish, mahi mahi, pollock, red snapper, sea bass). If you already made the Tomatillo Salsa, or just opted to buy some bottled at the store, these make a quick and easy weeknight meal.  This was just what I was looking for after a long day of work, followed by one of my last training workouts before the Philly Triathlon this weekend. The tacos were really tasty too! Click below for the recipe.


Ingredients
1 lb of tilapia
2 tsps chili powder
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp pepper
1/4 tsp salt
1-2 limes
olive oil
corn tortillas
avocado
shredded cabbage
sour cream
Tomatillo Salsa (you can use this homemade version or one from a jar)

Directions
Preheat grill pan (or grill) to medium-high heat and mist with olive oil. Create marinade by combining chili powder, garlic powder, cumin, pepper, salt, and juice of limes. Mist or brush both sides of tilapia fillets with olive oil and coat with the marinade.  Grill the fillets until no longer translucent and flakes easily with a fork, about 3-4 minutes per side, depending on thickness.

Once the fish is cooked and off the grill, reduce grill to medium-low and heat both sides of the tortillas for about 3 minutes (longer if you would like them a little crispier). While heating up tortillas, flake fish into small bite size pieces.

Assemble the tacos by placing fish, shredded cabbage, sliced or diced avocado (I'm sad to say I forgot my avocado in the refrigerator this time), Tomatillo Salsa, and a little sour cream.