Grilled Tilapia Fish Tacos

I've always wanted to try fish tacos and finally gave it a go. The version I made used grilled tilapia instead of the deep fried fish that a lot of restaurants serve. Both my husband and I really liked this meal - it was really flavorful and fresh but still hearty. I imagine we'll be making this a lot during the summertime. I was pressed for time so I ended up using a bottled marinade but next time I think I'll make a marinade from scratch. The zesty lime flavor is great!

GRILLED TILAPIA FISH TACOS

INGREDIENTS:

1 pound fresh boneless, skinless Tilapia fillets
Lawry's Havanna Garlic Lime marinade
1 sweet onion, peeled and sliced
1 cup sliced mushrooms2 limes
Flour tortillas, warmed
Shredded salad or cole slaw mix
Sour cream


DIRECTIONS:

1. In a shallow baking dish, arrange Tilapia in a single layer and drizzle generously with garlic lime marinade. If desired, add 1 teaspoon fresh lime zest. Marinate in fridge 30 minutes.

2. In a small skillet over medium heat and drizzled with olive oil, cook onions and mushrooms until golden and caramelized, stirring frequently, about 8 minutes. Reduce heat to low and keep warm.

3. Preheat a large grill pan or frypan over medium-high heat. Drizzle with olive oil to coat and place tilapia in single layer onto grill pan. Grill each side until golden and fish is slightly firm/flakey, about 6 minutes, turning once.

4. To assemble tacos start with warm tortilla, add onions, mushrooms and a piece of grilled tilapia, then top with salad/coleslaw mix and sour cream. Serve with fresh lime wedges.