Going Down South of the Border:

Last night we wanted a quick healthy meal, so I decided to make grilled fish soft tacos. I have made this numerous times before, but this time I got a little fancier with my ingredients.

Ingredients
4 Tilapia Fillets
8 (small) Corn Tortillas
Chile Powder
Garlic Powder
Cayenne Powder (If you like it spicy)
4 Tbs. olive oil

Toppings
1 Medium Heirloom Tomato
1 - 12 oz. package Arugula (green or red cabbage is traditional)
4 Limes
1 Medium Red Onion
1/2 Cup Apple Cider Vinegar
1/4 Cup Honey
Sour Cream

Onion Preparation:
I'm not a fan of uncooked onions, except in this case. It's not that I dislike the taste of onions, its that I don't like the fact that they overpower all of my hard work making a delicious meal. But here is my trick. Dice the red onion into small cubes. Place in strainer and rinse under cold water for 2 minutes. Put apple cider vinegar and honey into small bowl or Pyrex measuring cup. Heat in microwave for 30 seconds. Dry off onion and add to honey/vinegar mixture. Stir and place in fridge. (This can be done up to 2-3 days ahead of time for more flavorful onions. Remember to cover with aluminum foil to keep the fridge from stinking!)

Place skillet or griddle over medium-high heat and add olive oil (I use a griddle on my grill). While oil is heating, rinse fish under cool clear water and pat dry with paper towel. Generously sprinkle both sides with Garlic and Chile powder (Here is where you would add the Cayenne if you want it spicy). Check to see that pan is heated (oil should be "shimmering"). Add fillets to pan and cover. The pan should be sizzling at you, but not violently popping. If you are getting popping, turn the heat down slightly. While fish is cooking, prepare plates. Put corn tortillas on a plate and cover with a damp paper towel. Microwave for 30 to 40 seconds to warm. Separate tortillas, 2 per plate. Add arugula and diced tomato to each. The fish should be flipped after 8-10 minutes of cooking. Allow to cook for another 8-10 minutes. Remove from head and slice each fillet down the middle lengthwise and then again width wise. place 2 pieces of fish in each taco (1 whole fillet per 2 tacos). Squirt lime juice on fish. Drain the vinegar mixture from the onions. Put sour cream on top of fish; drained onions on top of that. Yummy Yummy!