Ingredients:
1 pound firm white fish (I use Tilapia/biggest fillets I can find)
Fresh lime juice
1/4 Tsp garlic powder
1/4 Tsp chili powder
1/4 Tsp ground cumin
1 Tbsp EVOO (extra virgin olive oil)
Kosher salt
Ground black pepper
EVOO cooking spray
Whole wheat tortillas
NOTE: I double my recipe so I have leftovers for the week.
Directions:
* Place the fish in a baking dish and squeeze lime juice over it (equal to 1/2 a lime)
* In a small dish, combine the garlic powder, cumin, chili power, kosher salt, pepper, and 1 Tbsp EVOO. Pour this mixture over the fish. Turn the fish over a few times in the marinade to evenly coat it.
* Cover and refrigerate for about 15-20 minutes
* Preheat your grill (low heat). Spray your grill with the cooking spray or brush the grates with EVOO just before you are about to grill the fish.
* Place the fish on the grill and cook without moving the fish until the underside of the fish is white & opaque on the bottom (about 3-5 minutes). Pick your fish up with a spatula, recoat the grill with your cooking spray/EVOO, and then flip your fish over to cook the other side.
* Transfer the fish to a plate and use two forks to shred it apart while it's still hot
* I warm each taco shell in the microwave for about 20 seconds, place a scoop of the seasoned fish in shell, and then top with your favorite toppings (mine is cilantro, crumbled feta & a squeeze of lime)
NOTE #1: I have also taken the leftover fish and made little fish taco bowls to take to work. I leave out the tortilla and just put some shredded fish in a bowl and top with my normal fixings. Makes a great lunch at work.
NOTE #2: This grilled fish is also wonderful all on its own as an entry. Pair it with the brown rice pilaf (also posted) and you've got yourself a wonderful & healthy meal.
