I love fish tacos! There...I said it. This is a great meal for one, but you can easily double the recipe...or triple it...or quadruple..well you get the idea ;)
4 TBS Olive Oil Mayo
2 TBS Chopped Cilantro
Juice of 1/2 a lime
1 Tilapia Fillet
1/2 tsp Garlic Salt
1/2 tsp Pepper
1/2 tsp Cumin
1/2 tsp Chili Powder
1/2 cup Lettuce
4 Corn Tortillas
1/2 lime cut into wedges
1 TBS Extra Virgin Olive Oil
Pam or other cooking spray
Mix together the olive oil mayo, cilantro, and lime juice. Cover and refrigerate while you prepare the fish.
In a small bowl mix together the garlic salt, pepper, cumin, and chili powder. Rinse the tilapia fillet and pat it dry. Sprinkle both sides with the seasoning mixture. Heat the extra virgin olive oil over medium/high heat in a skillet. When the oil starts to ripple it's hot and ready to go. Place the tilapia fillet in the skillet and cook for three minutes on each side (if your fillet is thicker than 1 inch you may need to cook it a bit longer). Remove tilapia from the skillet and set aside.
Grab another pan and spray it with a quick spray of Pam or other cooking spray. Heat over medium to high heat. Place on tortilla at a time in the pan and heat until it's pliable and starting to brown. Remove from the pan and place another tortilla in the pan. You can let it cook while you start to assemble your first taco. Repeat this until all of the tacos are assembled.
To assemble the taco take the mayo/cilantro/lime mixture out of the fridge. Spread about a tablespoon of this onto the first warmed tortilla. Next add about a forth of the tilapia. Top with a slice of avocado and some lettuce. Repeat until all of the tacos are assembled.
Serve with lime wedges and squeeze a little lime juice over each taco before eating. Enjoy!
Season both sides of the tilapia fillet with the garlic salt, pepper, cumin,