Tilapia Tacos

Lime marinated tilapia with a cornmeal crust. Served with brown rice tortillas these make a filling gluten free meal

V is a picky eater. He is not one who likes to experiment too much with his food. He can eat baingan ka bharta, toovar dal and roti every day of the week and still not complain. And till very recently he would not eat fish. When we moved to Dallas, I wanted this no-fish policy of his to change. I agree the smell of fish to some can make it a little hard for them to like it ( I am not a big fan of certain seafood too because I can not tolerate the smell) but with the health benefits that fish carry I wanted them to be a bigger part of our diets.

V, thankfully was receptive with the idea. Initially I made the fish with mustard and indian spices to suit his palate and then slowly have graduated to grilled fish and tacos. In spite of its relatively small amounts of beneficial omega-3 fatty acids, I stick to tilapia for V, because of its mild taste. Plus, it still is a great source of protein.

I got this recipe from Healthy fats, low cholesterol cookbook I reviewed a few blog posts back and am slowly liking this book more. I need to modify the recipes a bit to suit our tastes but they are some really nice ideas and base recipes in the book.

I didn’t make the homemade roasted tomato salsa the recipe calls for since I had some ghost pepper salsa from Dallas based Gimme Emporium (only if you can handle the heat order the ghost pepper one else I will suggest ordering the medium salsa).

I served the cornmeal crusted tilapia with brown rice tortillas, cilantro, green onions, purple cabbage and radishes, little sour cream, some lime wedges and the salsa. Both V and I enjoyed it immensely and its something I look forward to making during the week.