Summer Dinner-fish tacos

Nothing like a fish taco w/ green salad on a hot summer's day! At least I think so. I really love fish tacos. These ones are made without the fattening creamy dressing, but they are still tasty.

Light Fish Taco How to:

small corn tortillas

fish (white) I used talapia

avocado

cilantro

red onion

fresh lime juice (4 limes)

cumin

garlic cloves or 1 tsp. garlic powder

olive oil

light sour cream (optional)

I am so sorry I can't tell you the portions....but I will try to guess. Marinate the fish (measurements are per serving) in 1 tsp. olive oil, juice of 2-3 limes, about 1/4-1/2 tsp. cumin, 1 tsp. garlic powder OR minced garlic cloves (2). The longer you marinate the more flavor- but you don't have to marinate fish for that long if it is defrosted- it seems to soak it up quicker than chicken. Grill fish on grill or in a frying pan w/ the leftover drops of marinade. Chop cilantro (1-2 TBSP), avocado (1/2) and 1/4 red onion or less. Combine with juice of 2 limes, a drop of olive oil, a dash of garlic powder and cumin. Taste and add more seasoning if desired. After fish is cooked, heat up tortillas, serve fish and the avocado/cilantro mixture in the tortilla w/ a little light sour cream if desired. These aren't as good as the ones at RUBIO's, but for a light recipe, they are really pretty tasty. You could add pico-de-gallo if you like too. That would be good. Sorry about the sketchy directions! But I usually don't measure! Anyway they were very tasty and filling- a great summer dinner!