Chipotle Lime Fish Tacos

I've been saying "ew, gross!" about fish tacos for YEARS! Never willing to try them. But lately I've really, REALLY started loving spicy tilapia dishes. So, when I saw this recipe I knew I'd have to try it. I finally got around to doing it last night for our first night of summer dinner themes...Mexican Mondays. And it was a GIGANTIC success! Not only did I love them, but the kids did too! They each at THREE tacos! This will become a new regular part of our diet here!!!

Oh, and we did try with flour tortillas too. I figured we could have some corn and some flour so that we weren't having as many corn (with oil)...but TOTALLY worth the extra calories to do all corn tortillas! They were fantastic!

I made these tacos with these black beans and this mexican rice. Great sides for the fish tacos!

Ingredients:
1 pound white fish such as tilapia, cod, etc. 2 tablespoons oil 1 lime, juice 1 tablespoon chipotle chili powder 1 teaspoon cumin, toasted and ground salt and pepper to taste 12 (4 inch) corn tortillas
Optional toppings: sour cream, lettuce, tomatoes, salsa, cheddar cheese, etc.

Directions:

1. Mix together chili powder and cumin in small bowl. Preheat grill until it is hot. Place foil on grill, and drizzle with olive oil (so fish does not stick to it!). Place fish filets on hot foil. Drizzle with olive oil and lime juice. Sprinkle half of the seasoning mixture onto filets. Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. When you flip the fish over, sprinkle with the rest of the seasoning mixture. The fish will be cooked when it flakes easily and it is no longer translucent.
2. Heat about 1/2 cup canola oil in small skillet over medium-high heat. Place one corn tortilla in skillet. Cook for approximately 10-12 seconds. Flip tortilla over and immediately fold in half. Cook for another 10-12 seconds, flip, and cook another 10-12 seconds. You want them firm but not hard. Remove from skillet, allowing extra oil to drip off. Lay out upside down on paper towels, spreading open a little (so easier to fill later). Sprinkle with dash of salt. Repeat with remaining tortillas.
   
3. Flake the fish and serve in tortillas garnished with your favorite toppings.