Tex-Mex Tilapia Tacos

Ingredients:

3 Roma or small heirloom tomatoes
2 jalapeno peppers
2 garlic cloves
1/2 cups cilantro
1 lime
1 red bell pepper, sliced
3 Tilapia fillets
1 (14.5 oz) can Mexican corn, drained and rinsed
1 cup arugula (or whatever green you have on hand)
1 avocado, diced or sliced
4 fat free flour tortillas (or your preferred tort)
coarse salt and freshly ground pepper
cooking spray

Instructions:

Give the tomatoes, peppers, garlic and cilantro a rough chop and throw them into a food processor. Blitz until combined and a little runny.

Season the fish with salt and pepper and place in a shallow dish. Pour the salsa marinade over the fish and give it a good spritz of lime. Let sit for about an hour, if you can. Reserve a little salsa for garnish.

Heat grill pan over medium-high and lightly coat with cooking spray. Add the sliced red bell pepper and grill until they start to char, 6 minutes. Remove from pan and set aside.

Add the fish to the pan and grill until the fish starts to brown a tad. Flip and grill until it starts to flake, 6 or 7 minutes total. If it flakes up too much and comes apart, no worries. Remove from pan and set aside.

Cook (or heat up) the corn in a small sauce pan over medium heat while you cook everything else.

Grill your tortillas until you see some good grill marks.

Layer some arugula over each tortilla, followed by the fish, red bell pepper, corn, avocado, more salsa and fresh lime juice.

From bevcooks.com