Tilapia Tacos

Oh my gosh we eat a ridiculous amount of tilapia. For three reasons. 
1. It's good for you. 
2. It's $9.99 at Kroger for 2lbs of individually wrapped filets 
3. It's pretty hard to mess up as far as cooking fish goes. 


I make this in the oven instead of in a pan or the grill because it's easiest for me. I like to prepare the pico while the fish is cooking in the oven because I'm a multi-tasker like that. 


Tilapia Tacos with Corn and Bean Pico


4 Tilapia Filets (I use half a filet for one taco that should help you figure how many you need for you and your fam)
Powdered Cumin
Salt & Pepper
Cayenne
Olive Oil Spray
Wheat or Corn tortillas
1/4 of a white onion
1 can drained sweet corn (or a small bag of defrosted frozen corn)
2 medium sized tomatoes
2 medium sized avocados
9-10 sprigs of cilantro
Lots of lime juice (2-3 limes)
1 can drained and well rinsed black or red kidney beans


Heat your oven to 400 degrees. 
Rinse your filets (I don't know if you really have to do this. I just always rinse off chicken, pork or fish before I cook it) and pat dry. Spray baking pan with Olive Oil or non-stick cooking spray.
Lay fish filets down in pan, spaced apart.
Sprinkle with salt, pepper and cumin and little cayenne to taste. We like lots of cumin and a little cayenne.
Fish takes about to 15 to 20 minutes. You will know it's done when it's flaky and white throughout. It doesn't really brown like chicken.
While the fish is cooking, prepare the Pico. 
Chop the onion, tomato and avocado in about 1/2 inch bite sized pieces. Wash and chop up the cilantro. I use the stems too. Mix with corn and beans and drown in lime juice. Let sit in refrigerator while fish finishes cooking. 
When fish is done remove from oven and assemble taco. 
*We have had many times when tortillas of any kind have been banned from our household and so I can assure you that the fish and pico is still good without tortillas. You can also always have half of a tortilla if a full one isn't worth it to you. 
*Also I have only made these with a 'sauce' once. We usally use just more lime juice. If you want to make a sauce for these tacos I suggest using 1 part plain yogurt, 1 part lo-fat mayo,  1 or 2 of those canned chipotles in adobo sauce minced up well, a smidge of the sauce from the can (I freeze the rest of the chipotles for future use), and enough lime juice to give it a pleasant tang.