Fish Tacos
• 1 Tbsp ground chipotle seasoning
• 1 1/2 tsp ground cumin
• 1/2 tsp salt
• 6 (6 oz) tilapia fillets cut into 1 inch chunks (I've been using tilapia from the freezer section a la Costco)
• 2 Tbsp olive oil
• 1 tsp grated lime rind
• 2 Tbsp fresh lime juice
• Vegetable cooking spray
• 12 tortillas (recipe calls for corn, but I prefer flour)
Directions:
-Combine first 3 ingredients & rub seasoning mixture over fillet pieces
-Stir together oil, grated rind, and juice, rub over fillet pieces
-Arrange fish in a grill basket coated with cooking spray
-Grill over medium-high heat until the fish begins to flake with a fork
-Serve with guacamole, Sweet-&-Spicy Slaw*, and my cheese of choice, smoked gouda
Makes 6 servings
*Sweet-&-Spicy Slaw
• 1 cup reduced-fat sour cream
• 2 Tbsp rice wine vinegar (I've also used red wine vinegar)
• 2 Tbsp pineapple or orange marmalade
• 1/2 tsp salt
• 1/4 to 1/2 tsp dried chipotle seasoning
• 1 (16 oz) package cabbage slaw mix
Directions:
-Whisk together first 5 ingredients in a medium glass bowl until blended. Add slaw mix and toss to coat. Cover and chill until ready to serve.
Makes 12 servings
A big "Thanks" to Southern Living for supplying the recipe and also I would like to express my gratitude to Arnold's in downtown Cincinnati for inspiring me to want to make fish tacos every night of the summer. Without their new $4.99 lunch menu, my new found fish taco appreciation may have never been discovered.
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