Summertime is a great time for tacos and one of my favorite taco varieties involve fish or seafood. This farmer’s market recipe makes use of readily available frozen tilapia fillets and is a guaranteed hit. It also uses several great fresh summer vegetables and it couldn’t be simpler to make.

Tilapia is a great sustainable option because it’s typically raised in a closed farm recirculating system, which means that waste water is filtered and reused, often times to fertilize greens and other vegetables on the farm. It also ensures no escape of the farmed tilapia into domestic waters. Tilapia also require little to no fish protein and are given a mostly vegetarian diet.  If it’s at all possible, look for tilapia that was farmed in the United States as a best choice option.

This recipe is not only easy on the wallet to prepare, it’s also super quick, easy, and it’s a 100% crowd pleaser.

Recipe: Grilled Tilapia with Cucumber Salsa and Lime Crema

Ingredients:

4 thawed tilapia fillets
1 cucumber, diced
1 tomato, diced
½ red onion, diced
½ – 1 jalapeno diced, to taste
Cilantro, finely diced
2 limes
½ cup of sour cream
Corn tortillas
Olive Oil
Salt & pepper to taste

Directions:

1)      Mix cucumber, tomato, onion, jalapeno, cilantro, and the juice from one lime juice together in a large mixing bowl. Season with salt and pepper to taste.

2)      In a separate bowl, mix sour cream with the juice from the other lime. Season with salt and pepper.

3)      Liberally drizzle tilapia fillets with olive oil and season with salt and pepper. Grilled over high heat until just cooked through and flakey. Remove fish to a cutting board and flake or cut into smallish sized pieces.

4)      Grill corn tortillas until just warmed through. They should become somewhat soft and pliable.

5)      Place a spoonful of fish into the tortilla, garnish with the cucumber salsa, and drizzle with a little bit of the lime crema.