Fish Tacos

This past spring we spent 9 days in Playa del Carmen, Mexico, on a quest for the best fish taco. Chris and I tried all the typical tourists places, local spots, and street vendors. I was obsessed, and we came home with the determination to re-create our own version of the fish taco. After making it a few times, this recipe is really tasty & a treat to make!

Ingredients

1 tbsp of olive oil (or you can use an olive oil misto, my new favorite kitchen tool)
1 tsp of minced garlic
2 tbsp of lime juice
1/2 tsp of salt
3 pinches of cayenne pepper
2-4 Whole Wheat Tortillas
2 pieces of Tilapia (Halibut or Cod could also be used)
6 oz of Shredded Cheddar Cheese
6 oz of Shredded Monterrey Jack Jalapeno Cheese
2 cups of Mango Salsa (from a previous post)



You could make this recipe healthier by omitting the cheese, but obviously for us that was not an option! We shredded a mixture of 2 cheeses we had in the fridge - 2% Sharp Cheddar Cheese, and Monterrey Jack with Jalapeno Cheese (to give it some heat).




Heat a large skillet with the olive oil and garlic. Add the two pieces of fish and season with lime juice, salt & cayenne pepper. Cook until the fish starts to turn white, about 2-3 minutes on each side.
While the fish is cooking, heat up the tortillas in the oven (or toaster oven). Add desired amount of cheese to the tortillas as a base and then add the sauteed fish. Top with fresh mango salsa.

To complete the meal, serve with a couple of Corona's & enjoy!!!!!!