Fish Tacos w/Zesty Sauce
For the fish:
2 tilapia fillets
Sprinkle fillets with cajun seasoning. Grill over medium heat for 3-5 minutes on each side or until fish begins to flake. Remember that the fish fillets will continue to cook for a couple of minutes even after they've been removed from the grill so be sure to take them out before they're over cooked.
Pico de Gallo/Chunky Guac:
1/4 yellow onion
3 TBL roughly chopped cilantro
1 jalapeno, seeded
1 small tomato
1/2 lime, juiced
salt and pepper
Roughly chop the avocado, onion, jalapeno, and tomato and combine together in a bowl with cilantro. Sprinkle with lime juice and mix thoroughly. Add salt and pepper to taste.
1/4 cup plain nonfat greek yogurt
1/4 cup mayonnaise (I use the olive oil kind, half the calories!)
1/2 lime, juiced
1/2 tsp minced capers
1/2 tsp cayenne pepper
1/4 tsp oregeno
1/4 tsp dill weed
1/4 tsp cumin
Combine all the ingredients in a bowl and whisk together until thoroughly incorporated. Chill for at least 15 minutes but if you have the chance to make this a couple hours or even a day in advance it will be even better as the flavors will have had time to blend.
This makes kind of a lot of sauce so be sure to refrigerate the leftovers. You can use the remainder to liven up sandwiches or even add it to scrambled eggs for breakfast. So zesty!
Assemble fish, pico de gallo, and zesty sauce in desired increments atop corn tortillas, et voila! You are all set to savor your summer evening (friends, family, and/or a nice microbrew are recommended additions).
|Windows open and sun shining! Summer evenings are at our door step.|
|Freshly mown grass. Thanks Grampa!|