WEEKEND HIGHLIGHTS- Cilantro Lime Fish Tacos

This was the first time I tried this recipe and it turned out really well. I ate with two others so this recipe makes about twelve mini-tacos- Thats right, we each had four. They were that good.

Ingredients
-1.5 pounds flaky white fish (I used tilapia, its really flaky and not fishy at all so it really soaks up all the flavors of the seasonings and lime)

-3 Avocados

-1 Bunch of Cilantro

-3 Limes

-Olive oil

-Garlic Powder, Cayenne Pepper, Cumin, Salt, Pepper,

-Salsa Verde

-Mini Corn Tortillas



Directions

1. Up to 6-8 hours before you are going to eat, slice tilapia filets into thin strips. Place in a gallon freezer bag. In the bag squeeze in the juice of three limes. Also zest outside of 1 full lime into the bag. Season bag with Salt, Pepper, Cayenne, Garlic Powder, Cumin. Start with a table spoon of each and adjust as desired (for example if you want more spice add more Cayenne pepper). Chop up a handful of cilantro and place in bag. Place bag in freezer until dinner time.
2. Pre-heat oven to 425 F. Take tilapia out  and spread evenly over a metal baking sheet. Place Tilapia in the oven and cook for 12 minutes or until flaky to a fork.
3. While Tilapia is cooking slice 3 avocados into 1/4 inch strips. Also heat corn tortillas (can use oven, microwave, conventional oven, whatever).
4. When fish finishes cooking remove from oven and place fish on corn tortilla. Add two slices of avocado, Salsa Verde and top with more Cilantro.
5. Remove top from a Corona and insert Lime wedge.
6. Send apology letter to your local mexican restaurant, because you won't be eating there anymore.