Fish Tacos

When I was little, we ate tacos almost once a week. Now that I am the one fixing the meals, we have tacos almost every week.   OUR FAMILY LOVES MEXICAN FOOD!  About 6 years ago, I traveled to Mexico and first heard of fish tacos.... Just the thought of them sounded awful!  Then about 2 years ago, I decided I would take the plunge and try them.  WOW!  What more can I say, I'm hooked.  It just so happens that they are also Gluten free... perfect way to change up the chicken breast with rice and vegetables.  You can also make them corn free by putting them in a normal tortilla.  Your choice!

Fish Tacos

1 pound fresh tilapia
2 tbsp lemon or lime juice
Salt, Pepper, Garlic, onion powder
Dash of ground chili pepper

Cabbage (I usually buy the coleslaw mix)
1/4 cup mayo or miracle whip-- Veganese (for those dairy free)



2-3 tbsp Sriacha  (its in the asian aisle, but has the most amazing flavor!)
Avocado
tomato
1 lime
Tortillas

Season tilapia with salt pepper, garlic and onion powder.  Sprinkle chili pepper on... We like ours spicy so we add more than most people do.  Cook on high heat for 4-5 minutes covered.  Flip over and add lemon or lime juice to get all those wonderful flavors off the bottom of the pan.  Cook for another 4 minutes uncovered.  When fish is cooked through (it will flake) shred with a fork until small chunks remain.

Mix together 1/2 bag of coleslaw cabbage, 1/4 cup may or miracle whip, sriacha, salt pepper.  Again, we like ours spicy so we usually add a little more as you can see by the picture.

Place meat in tortilla top with slaw.  Add avocado, chopped tomato, and squeeze a wedge of lime.  SO TASTY!!