Fish tacos

We love fish tacos, but they are hard to come by here in Northern New York.

And there are so many ways to make them--from types of fish, to preparation of fish, types of tortillas, sauces and toppings--it's almost easier to make them at home so that they are exactly the way you like them.

I'm not a fan of fried fish or mayonnaise sauces, so here's my version using tilapia:

Marinate five tilapia fillets in 1/4 cup of oil, 1 teaspoon of chili powder and the juice of one lime. Let sit for 20 or 30 minutes and then pan fry. (Micah likes his breaded for a crunch factor, so you can dip some in bread crumbs before pan frying if that's you).

La Tortilla Factory makes some amazing tortillas that are part corn, part flour and they are sooooo good. If you warm them in a pan with a little cooking spray they taste freshly made. We have them in our regular grocery store, and if we have them then you probably do too.

For toppings I use a little bit of grated Gruyere, fresh cilantro, sliced avocado and some shredded cabbage. I toss my cabbage with some red wine vinegar, oil, salt and pepper before adding it to the taco. {If you prefer a cream sauce of some kind there are numerous yogurt, sour cream, mayo or avocado sauce recipes out there to try}. Have fun with it and customize your fish taco!