Fish Tacos

It’s about that time of year. Time to start eating fish on a more regular basis. For some reason, I always abandon this type of food in the winter…just doesn’t sound near as good as a big cup of chili or a nice warm casserole…but grilled fish fits right in with spring and summer.

This might be the first time I’ve tried my hand at fish tacos…but let me say, it won’t be the last. I even ate the leftovers and found them just as enjoyable, if not more, as the first time! If you struggle getting in our friends from the sea, try these, you might just change your mind.

Ingredients: these are tacos, no measurements needed

Cod fillets- or a nice sturdy fish that will stand up to the grill. Halibut, mahi-mahi or salmon would work too.
Lettuce or thinly sliced Napa cabbage
½ tsp Salt
¼ tsp cumin
Taco shells
Avocado, halved, pitted, peeled and diced
Fresh cilantro
Lime
Red onion
Fat free salsa

Sprinkle the fish with the salt and cumin. Place the fillets on the grill and cook for about 5 minutes on each side, depending on the thickness. Once it’s cooked, tear apart with fork.

Make your tacos to your preference and enjoy!

I used corn tortillas and was really pleased. Yummy!