Grilled Fish Tacos 

It's taken me a looooong time to try fish tacos.  They're super easy to make and have a lot of flavors wrapped up in that little corn tortilla.

But like my friend Teresa's experience, my first attempt didn't win me over.  My pico de guy-O was very good.  The habenero sour cream was very zesty and a good condiment for this mix.  The purple cabbage gave these tacos a fresh crunch.  However, the corn tortillas were too soft for my over stuffed tacos and the fish didn't have enough zest and pizazz.

So let's discuss the fish.  Based on two grilled fish taco recipes, grilling with salt & pepper, a little lime juice was all it took.  I added a little New Mexico Chili powder, but I didn't add enough.  I kept wanting more of a crunch to be there around the fish.  I used tilapia, which I felt would be meaty enough, and it did the job.

Without a breading, I think the fish needs to be marinated first before throwing it on the grill.  Maybe using fresh jalapenos, lime juice, lime slices, salt, fresh ground pepper, crushed garlic, maybe even a few sprigs of cilantro for an extra fresh green flavor.

When I get around to making these again, I'm taking the breaded route.  I will work from Tyler Florence's two similar recipes:  Crispy Fish Tacos and Ultimate Fish Tacos.

Here are links to other Fish Taco recipes I would try:

• Cornmeal-Crusted Tilapia Tacos with Spicy Avocado Cream from Cookthink
  
• Fish Tacos from Smitten Kitchen
• Essentials: Fish Tacos from Serious Eats
• My Friend Doug's Really Good Fish Tacos from LocalHarvest.org

If you know of a very good Fish Taco recipe, let me know about it.  I can taste the potential goodness, but I haven't eaten it yet.