Fish Tacos

Serves 4-6

This is a delightfully light version of traditional Mexican tacos. The citrus accompaniments give it a Caribbean flair and are more illustrative of the style of cuisine found in the eastern part of Mexico. We serve it with refried black beans and a yellow rice to add color and flavor contrast worthy of this fabulous dish.

12 Corn tortillas
Vegetable oil
1 1/2 lbs. fresh Tilapia fillets (any light flakey fish can be substituted)
1 pkg. McCormick Grill Mates Baja Citrus Marinade
1 avocado
3 limes
2 C finely shredded cabbage
Corn on the cob, grilled
1 jar pineapple mango salsa

1. Grill one or two ears of corn and cut corn off the cob in strips.
2. Combine corn, shredded cabbage, chopped avocado (large chunks), the juice of one lime and pineapple mango salsa (or a medium heat salsa with fruit) to taste. Toss together in a medium bowl and set aside.
3. Sprinkle McCormick Grill Mates Baja Citrus Marinade on both sides of each Tilapia filet and rub in lightly. Prepare grill with a non-stick cooking spray and heat to approximately 300 degrees. Grill filets approximately 5-10 minutes, turning half way through the grilling process. Remove filets from grill and break up into bite size pieces on a serving plate.
4. In the meantime, prepare the taco shells. Heat approximately 2-4 tablespoons of vegetable oil in a skillet (enough to coat the bottom of the pan). Place one tortilla in the hot oil for approximately 20 seconds and then turn over for another 20 seconds. With two forks, grab one edge of the tortilla and fold in half (taco shape). Remove from the oil and put on a paper towels to drain. Repeat for each of the remaining tortillas.
5. To assemble the tacos, spoon fish into a hot tortilla shell and top with the cabbage and salsa mixture. Serve with refried black beans and yellow rice.