Our family has tacos at least once a week. This is a great way to serve tacos, but change things up a little bit. It’s also a great weeknight meal because you can put it together really quickly and it’s healthy.
The lime and the cilantro make it taste really fresh! I know some people don’t like cilantro, so you can leave that out if you want, but don’t skip the lime. It really adds a lot of fresh flavor!
I like to use tilapia, because it freezes well. It’s convenient to be able to freeze it and use it when you need it. Tilapia is also a lot like chicken because like chicken, you can cook it many different ways and it pairs well with many other ingredients. You can certainly use a different white fish if you prefer.
Cotija cheese is a soft, mild Mexican cheese, but if you can’t find it at your grocery store, you can substitute feta cheese instead. Feta cheese might sound like an odd substitution, but it’s also a mild cheese similar to cotija cheese.
As you can see, you can make many different substitutions in this recipe. Have fun experimenting with different ingredients and finding out what your family likes in these tacos!
2 Tablespoons butter or margarine
1 lb. tilapia (about 3-4 fillets)
salt and pepper to taste
white corn tortillas
6 oz. cotija cheese or fat free feta cheese
1/2 of a red onion, thinly sliced
1/2 head of lettuce or cabbage, thinly sliced
1 bunch of fresh cilantro, chopped
1. In a large skillet, melt 2 Tablespoons of butter or margarine.
2. Add tilapia fillets to the skillet. Season fish with salt and pepper to taste. Cook about 5 minutes or until fish becomes opaque and lightly browned. Turn fish and cook another 5 minutes. The fish is done when it flakes easily. (Don't worry if the fish falls apart when you try to turn it. You want small pieces for the tacos anyway!)
3. Using a tortilla warmer, warm the tortillas in the microwave. If you don't have a tortilla warmer, wrap them in paper towels and warm for 30-60 seconds.
4. Place the cooked fish in the tortilla. Add garnishes and enjoy!