Remix of Fish Tacos

(Pictured above from top, going clockwise: guacamole kit, tortillas (or pita), shredded cabbage, 3 frozen Tilapia filets, crumbled feta cheese, and Cilantro dressing.)

Remember those fish tacos I made from our Cooking with Trader Joe's cookbook?

They were super yummy but too expensive to make on a regular basis. It's been so much more cost effective to just order up a couple from our favorite Mexican restaurants and share the plate.

Until we ended up with a few Tilapia filets in the freezer, a huge stack of corn tortillas and my mom over for company.

I had some kind of cooking revelation, and the filets were defrosted (takes about 30 min. or so submerged still packaged in a bowl of warm water) and then grilled up with sliced scallions, garlic, jalapenos and a tablespoon or so of olive oil. I quartered two Roma tomatoes and squeezed the juice into the pan after the fish was done cooking, along with a quartered and squeezed lime.

To balance out the heat of the grilled fish, I put together a cool topping of shredded cabbage, cilantro dressing, crumbled feta cheese, and two cubed avocados.

The corn tortillas were wrapped in aluminum foil four at a time, to be popped into the oven to warm.

Everything was brought together in a DIY taco, with one fish filet and tortilla packet per person, and a shared bowl of the cabbage salad.

The best part? It was so good that I made it again the next week.

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