FRESH FISH TACO TIME

Photo by thenovicechefblog.com

If fish is not your jam, you can certainly go with shrimp, tofu or chicken, for a lean alternative.

INGREDIENTS
1 pound of your favorite fish (ie. flounder, salmon, your pick!)
2 Tablespoons fresh lime juice
1 Tablespoon olive oil, divided
2 garlic cloves, crushed
3–4 cilantro leaves, chopped fine (basil if not a fan)
Spice Mix: 1/2 T. cumin, 1 T. paprika, 1 T. chili powder
4 bell peppers — mix of red, green, yellow, orange, sliced into strips
2 medium onions, chopped into small pieces
salt and pepper to taste
nonstick cooking spray (or, place olive oil in plant-spray type bottle, so a little goes a long way, without any additional chemicals)
6–8 corn tortillas, small/taco-style

PREPARATION
Combine spice mix and rub all over fish. Set aside.
Heat large sauté pan to medium. Add 1/2 tablespoon of olive oil and spread in pan. Add bell peppers and onions. Sprinkle with salt and pepper (even a dash of cayenne pepper for an extra kick). Cook for 8–10 minutes, or until vegetables are tender. Remove from pan and keep warm.

*(see note below first) Add other 1/2 tablespoon of olive oil to pan. Add garlic and cook for a couple minutes. Add seasoned fish and cook about 3–4 minutes, lightly spray with nonstick cooking spray (or olive oil spray)then flip. After a couple minutes, break fish into smaller pieces with spatula, and finish cooking a few more minutes, or until crisp.

*While cooking fish, heat corn tortillas according to package directions.
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Place fish on serving platter and sprinkle with lime juice and cilantro. Serve with peppers, onions and tortillas (or go naked, your choice). For an extra sweet crunch, sprinkle with toasted flaked coconut.