Tilapia Soft Tacos
Serves 4

Ingredients

For the fish:
2 pounds tilapia filets
2 limes
¼ cup olive oil
2 cloves garlic, diced
2 tablespoons chopped fresh cilantro
1 teaspoon chile powder
1 teaspoon coarse salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper

1. Cut the tilapia filets into chunks about 1” wide and 2” long
2. Juice the 2 limes and put the juice, olive oil, garlic, cilantro, and all spices into a large zip closure bag.
3. Put the fish chunks into the bag, seal tightly, turn over a few times to coat the fish, and marinate for at least 30 minutes to 1 hour in the refrigerator.
4. Allow the fish to come to room temperature before cooking.
5. Lightly oil a large skillet, griddle, or grill pan with coconut oil and get it hot over medium high heat.
6. Cook the fish chunks about 3 minutes on each side, or until done (opaque, but not dry).
7. Put cooked fish into prepared soft taco shells (see below).

For the soft tacos:
8 small low carb tortillas
1 cup shredded iceberg lettuce
1 small tomato, seeded and diced
Mexican cream

1. Roll each tortilla in a sheet of paper toweling and heat in microwave for 20 seconds on high. Alternatively, warm the tortilla on the stovetop burner briefly.
2. When fish is cooked, divide cooked fish evenly among the warmed tortillas, top with shredded lettuce, diced tomato, and a dollop of Salsa Verde and Mexican cream, if desired.