Fish Tacos

Grilling season is here, finally, and I've been grilling up a storm at every chance. Fish tacos are on the menu pretty often. Check them out.

Fish Tacos

tilapia fillets or similar
salt and pepper
lime juice
white wine
finely diced onion
cajun seasoning

Place a fillet on one half of a large sheet of foil. Season both sides with salt, pepper, and cajun seasoning. Squeeze a dose of lime juice and sprinkle a little white wine over the fillet. Add a dash of diced onion and fold the foil over, crimping the three sides to seal in the steam. Grill on a preheated medium-high grill for 12 minutes. Why 12? It was a good guess once, and it gave perfectly cooked, but not dry, fish.

Place a chunk of fish down the middle of a flour tortilla. Add toppings to taste, such as: shredded queso blanco, sliced avocado, pickled onions, hot sauce, salsa verde, lettuce, and shredded cabbage. For a veggie version, just cut out the fish!

Figure on 1/4-1/3 lb of fish per person. You can also do this in a home oven, just cook at about 400 for 12 minutes.