Spicy Fish Tacos

This was a great meal.... healthy and satisfying. I was in boot camp yesterday- all day tormenting physical activity. So fish was the perfect thing to feed my shredded muscle fibers.

Oh, Moo enjoyed it too.


For the spicy:
- Put half a bag of pre-made slaw in a bowl with a spritz of rice wine vinegar, squeeze of half a lemon, olive oil and about 1/4 cup mayonnaise; add to that some (maybe a few squirts) hot shriraca sauce, salt and pepper and stir.
For the fish:
- Get the BBQ ready
- Lay a nice piece of tilapia on 2 sheets of tin foil
- Drizzle with olive oil, salt, pepper, lemon zest and juice, fresh parsley and oregano.
- Close the packet and cook for about 12 minutes. Check to see if it's done to your liking.
For the sides:
- I dressed up my basic chic pea salad (see previous blog entry) with corn niblets and fresh basil.
- I coated a leftover piece of onion loaf with olive oil and salt and threw it on the grill for a couple minutes - (surprisingly dee-lish).
Finally, for the taco part:
- With about a minute left on the fish, put your soft tortillas direct on the grill (keep watch, because they can burn quickly) - flip....

Assemble tacos with a crispy tortilla, a bed of spicy slaw and top with the fish!



Moolicious!