2-4 Tilapia filets
1 tsp each of cumin, chili powder, oregano
Freshly ground salt and pepper to taste
Dredge fish in the seasoning. Saute in olive oil until cooked through approximately 4 minutes per side. Then chop.
Grill tortillas (corn or flour) in butter topped with mexican cheese until cheese is melted and tortilla is browned.
Top with tilapia, shredded cabbage, mexican cheese, sliced avocado, and Brianna's Chipolte cheddar dressing and drizzle fish with lime juice.
Serve with Cilantro Lime Rice.
These truly are delicious and so special because not many know how to make fish tacos. I developed the recipe because I was craving them! Hope you will enjoy them too! Grilling or toasting the tortilla and melting the cheese was Rob's contribution here and it truly does take it up a notch!
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