Fish Tacos!

Yesterday Javier, Eduardo, Aaron, and I got together for dinner. We made a very summer appropriate meal of fish tacos, chips and salsa, and mojitos! I wanted to share the fish taco recipe because it is so easy and healthy:

Serves 6

Ingredients:

1 cup corn 1/2 cup diced red onion 1 cup peeled, chopped jicama 1/2 cup diced red bell pepper 1 cup fresh cilantro leaves, finely chopped 1 lime, zested and juiced 2 tablespoons sour cream (I subbed mayo for sour cream because I don't like sour cream)

2 tablespoons cayenne pepper 1 tablespoon ground black pepper 2 tablespoons salt (Dad you can eliminate this for your diet) 6 (4 ounce) fillets tilapia 2 tablespoons olive oil 12 corn or wheat tortillas, warmed

Instructions:

1. Preheat grill for high heat. (Javier doesn't have a grill, so preheated the oven to 350 degrees)

2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.

3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.

4. Arrange fillets on grill grate, and cook for 3 minutes per side. (Oven instructions: pop the fish into the oven for 5 minutes on each side. If you like the grill affect, you can broil it on high for 1 minute each side.) For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.