Grilled Fish Tacos
4 tilapia fillets
4 garlic cloves, minced
1jalapeno, minced
1/4 cup finely chopped fresh cilantro
salt and pepper to taste
juice of 4 limes
2 Tbsp. white vinegar
1/2 cup canola oil
flour tortillas (taco or fajita sized)
1 cup light mayonnaise
3 Tbsp. nonfat milk
juice of one lime
1 Tbsp chopped fresh cilantro
shredded lettuce and/or cabbage
taco toppings of choice
1. Make fish marinade:
Mash garlic, jalapeno, cilantro, salt and pepper together; scrape into a jar with a lid. Add lime juice, vinegar and canola oil to the jar, cover tightly with the lid, and shake well to thoroughly mix the marinade. Place tilapia fillets into a gallon-size plastic zip-close bag, pour marinade in, and close. Marinate about 30 minutes (but no more than about 2 hours) in the fridge.
2. While the tilapia marinates, make the taco topping:
Mix mayonnaise, milk, juice of 1 lime, and 1 Tbsp chopped fresh cilantro; set aside.
3. Cook the tilapia on the grill or on the stove on medium-high heat for about 2-3 minutes until seared on one side and cooked about 1/4 way from the bottom; Turn the fish, cover, and cook for 4-5 more minutes. Remove, let rest a few minutes, and cut into small pieces.
4. Assemble tacos: Warm tortillas on the grill or in the oven; then place several pieces of fish in a tortilla, top with lettuce and/or cabbage, drizzle some sauce over, and add additional taco toppings of choice.