Fish Tacos 2 Ways

1 big tilapia fillet

2 limes, juiced

1/2 fresh jalepeno pepper

2 tablespoons olive oil

hot sauce (as much as you want of your favorite kind)

2-4 flour tortillas

Mango Jalepeno Tacos

1/4 cup black beans

1/2 honey mango, diced

1/2 jalepeno, finely diced

hot sauce, sour cream, salsa, etc.

Cabbage Cilantro Tacos

1/4 cup black beans

1/4 cup prepared shredded white cabbage (we just used the cole slaw mix you can find in a grocery store)

1/4 cup roughly chopped cilantro

For the Fish:

Combine the lime juice, olive oil, pepper and hot sauce, whisking together in a small bowl. Pour over fish (either in a shallow baking dish or a Zip-lock bag) and let it marinate for 15-30 minutes. Once marinated, pour the entire contents into a skillet, and cook the fish until flaky and done (approximately 3-4 minutes on each side). Remove from heat, and use a fork to flake off pieces for your tacos.

For the tacos:

Heat the tortillas in an oven at 350 degrees for 2-3 minutes. Combine the ingredients together in the order you see fit (we started with a bed of black beans, then fish, then other ingredients). Wrap tightly, serve, and ENJOY!

One response to “Fish Tacos 2 Ways

  1. Merab and I are going vegetarian for the month of May. We may make these! Hope all is well.

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