- 1/2 pound Tilapia
- 4 Corn Tortillas
- 1/8 cup Olive Oil
- 1/2 cup Chopped Cilantro
- 1/4 cup Sour Cream, Reduced Fat
- Salt and Pepper to taste
- Juice from 3 Limes
- 1 pound of Tomatoes
- 1 Onion, small
- 1 Jalapeno Pepper
- Hot Sauce
First let's make the pico de gallo. Chop your tomatoes and toss them in a bowl with a finely minced jalapeno pepper, and chopped cilantro and onion. Add the juice of one lime and salt to taste. Mix well and allow to chill in the refrigerator.
Now it's time to fire up the grill.
Combine the juice of one lime, salt, pepper and the olive oil in a bowl. Whisk gently. Marinade your tilapia in this mixture for 15-20 minutes. Do NOT marinade longer than 20 minutes or you risk cooking the tilapia in the acid from the lime juice.
In a separate bowl you want to mix together your reduce fat sour cream, cilanto and the juice from another lime. Place this in the refrigerator to chill.
After grilling your tilapia, allow to cool and slice. Place in a tortilla and add your sour cream mixture. Top with pico de gallo and eat!
Optional: add hot sauce to spices things up.
Makes 4 tacos.