Grilled Fish Tacos & Cilantro Lime Rice

Thank goodness it's January... I'm back in the kitchen making my family healthy meals.  Last night I made one of our family's favorite meals, fish tacos.  Yup, both boys love them and it's one of mine and Denis' favorites.  I paired it with homemade cilantro lime rice and refried black beans.

Here's the recipes:

Grilled Fish Tacos

Ingredients
1 pound fresh Tilapia
Non-stick cooking spray (or 1 tbsp of butter)
1 lemon
Salt & Pepper
Corn Tortillas (heated in microwave)
Shredded Cabbage
Chipoltle Sour Cream (recipe to follow)

Directions
1.  Rinse and pat dry your fish.
2.  Heat a large frying pan and spray with non-stick cooking spray.  Let pan get hot!
3.  Place fish in pan - fish should sizzle when you put it in the pan.  Reduce heat to medium-high.
4.  Sprinkle with salt and pepper.  Let fish cook until the edges and top of fish start to turn white (about 3-4 minutes).
5.  Flip fish and cook another 5 minutes or so (cover with lid).  Keep cooking and flipping every 5 minutes or so, until fish is completely white (middle of fish is thicker and takes longer to cook, make sure middle of fish is no longer pink).
6.  Place fish on a plate and squeeze lemon onto fish.  Let cool for a couple of minutes and then lightly shred with two forks.
7.  Assemble tacos:  warm tortillas, fish, cabbage and chipotle sour cream.  Serve while fish is warm.

Chipotle Sour Cream

Ingredients
1 cup fat free sour cream
Chipotle flavored Cholula Hot Sauce (quantities varied, depending on how hot you like your sauce)
Garlic Salt to taste (about 1 to 2 tsp)
Lemon Juice (about 1/2 of a large lemon)

Directions
1.  Combine sour cream, chipotle flavored Cholula, garlic salt and lemon juice.  Mix well.  Taste and add as your taste buds like. 

Cilantro Lime Rice

Ingredients
1 large bunch of cilantro (stems cut off)
3 large garlic cloves
1 small onion, chopped
1 lime, juiced
Lime zest
3 1/3 cups low sodium chicken broth
1 tbsp extra virgin olive oil
2 cups rice
2 tsp Kosher salt

Directions
1.  In a blender, combine cilantro, lime juice, lime zest, garlic and 2 cups of chicken broth.  Blend well and set aside.
2.  In a large pot, heat olive oil and then saute onions.  Add rice and saute for about 3-4 minutes. 
3.  Add remaining 1 1/3 cups broth, cilantro mixture and salt.  Bring to a boil.
4.  Cover and lower heat to simmer.  Cook for 15 minutes, or until tender.
5.  Fluff with a fork and serve warm.

Side Notes:
1.  Serve with refried black beans.  I think black beans go well with fish.
2.  You can add a serrano chile to your rice to add a little heat.  Place chile in blender and blend up with cilantro.

I hope you give these recipes a try and enjoy them as much as we do.  :-)  Happy Eating!