It’s TACO TUESDAY! My favorite day of the month…The idea for these tacos came from one I saw on a Fuego Tortilla Grill menu that sounded pretty darn good. Their taco was filled with shrimp, seasoned with soy, ginger, & citrus and served with a Mexican slaw, pico de gallo, & jack cheese in a corn tortilla. I’ve substituted Tilapia for the shrimp and experimented with the marinade and Mexican slaw until it was just right! Hope you give it a go…

Cabo Fish Tacos
5 Tilapia fillets
1/4 cup soy sauce
1/2 teaspoon ginger
1/2 teaspoon salt
1 tablespoon orange juice
1 tablespoon lime juice
1 cup shredded Monterey Jack cheese
1 cup Pico de Gallo salsa
8 flour or corn tortillas
1/2 cup sour cream
2 limes, quartered
handful cilantro leaves
Mexican Slaw
1 pkg coleslaw mix
2 tablespoons chopped red onion
2 tablespoons lime juice
1 tablespoon orange juice
1/2 teaspoon cumin
1/2 teaspoon dried cilantro leaves
1 teaspoon salt
dash fresh ground pepper
1/3 cup mayonnaise

Season the fillets in a combination of the soy sauce, ginger, salt, orange juice and lime juice. Marinate for at least ten minutes. Mix the Mexican Slaw ingredients in a bowl. Spray a large skillet with cooking spray and heat on high. Add the tilapia to the skillet along with all the juices. Cook about 4-5 minutes on the first side; using a spatula turn fish over and continue to cook fish on the second side, allowing all the juices to evaporate and caramelize in the pan. Meanwhile, heat the tortillas as directed.

To assemble Cabo Fish Tacos: Spread some sour cream on each warm tortilla; top with Pico de Gallo, tilapia, cheese and Mexican Slaw. Squeeze on the juice of a lime wedge and sprinkle with cilantro.

Enjoy!!

Linda~

This recipe has been shared on Senior Salon, Fiesta Friday, Saucy Saturdays and the Pin Junkie Party…go check it out and then visit some other great sites!

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