Fish Tacos with Homemade Salsa and Nonfat Cilantro Lime Dressing

Fish tacos are pretty much the best, especially during summer. They are so fast to make, very healthy, and taste so great. I use tilapia because it is a very inexpensive fish, but very good for you.

(Serves 2)

Salsa
6 roma tomatoes, halved and seeded
1 jalapeno, seeded, deveined, and chopped
1/2 an onion, coarsely chopped
2 cloves garlic
juice of 1/2 a lime

Place all ingredients in a blender and blend until desired consistency. Place in a bowl and refrigerate. When ready to use, pour off some of the excess liquid.

Cilantro Lime Dressing
1/2 c nonfat Greek yogurt
1 handful cilantro (about a 1/2 c)
juice of 1/2 a lime

Blend all ingredients until smooth.
Tacos
2 medium to large tilapia fillets (you could also use salmon or halibut)
1 tbs chili powder
pinch of cayenne pepper
1/2 a lime
Salt and Pepper
About 4-8 corn tortillas, depending if you like to double up

In a dish, place fillets and season with a little salt and black pepper. In a small bowl, combine chili powder, cayenne, and lime, pour mixture over fish and allow to marinate for about 10 minutes.

Heat up an indoor grill (tilapia is a little too fragile for the outdoor grill, unless you use a special pan), grill pan, or nonstick skillet to about 350 degrees that has been sprayed with a little nonstick spray. Put fillets on grill/pan and cook for about 4 minutes per side. Be very gentle when flipping since tilapia is not the sturdiest fish. When cooked, I like to halve the fillets for each taco.

Serve fish on warmed tortillas with the salsa, dressing, avocado, and lettuce.