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Fish Tacos

We love fish tacos, and make them frequently at our house. However we tried something new this time – making them on the grill. They were amazing.

Yield: 2-4 servings

Fish:
Fillets of White Fish (we use Tilapia)
Lime Juice
Salt
Cumin to taste (optional)
Cayenne to taste (optional)
Chile Powder to taste (optional)
Veggies:
Red Bell Peppers
Zucchini
Yellow Onion
Garlic
Lime and Spices similar to the Fish
Pico de Gallo:
Tomato
Onion
Lime
Cilantro
Salt
Tzatziki Sauce:
Nonfat Plain Yogurt
Cucumber (English is preferred)
Garlic
Salt & Pepper
Extras:
Corn Tortillas
Cilantro for Garnish

Fish:
In a skillet, flake the fish as it cooks. Add spices, salt, and lime juice to taste.

Veggies:
Dice veggies and saute in pan with a bit of oil. Cook the peppers and zucchini first, then once those start to become tender, add the onion and garlic as the garlic can burn if cooked too long.

Pico de Gallo:
Chop and combine the tomatoes and onion, and cover in fresh lime juice and salt. Add plenty of cilantro and serve immediately. If you're making ahead of time, add the cilantro right before you serve.

Tzatziki Sauce:
Finely chop garlic and cucumber (if it's not an English cucumber, peel first). Stir generous portions of both into the yogurt and season with salt and pepper. Let sit in the refrigerator about 30 minutes before serving.

Corn Tortillas:
Put them right on the grill till browned.

Cilantro:
Use plenty of it! :)