Fish Tacos

cilantro-lime sour cream

black beans and rice

• Thaw fish. (Taylore--Whenever it says fish, just substitute chicken.)
  

• Make rice. Bring 1 3/4 to 2 cups of water to boil. Add 1 tsp. butter and a bit of salt (optional). Stir in 1 cup of rice (that’s what I gave you). Reduce heat and simmer for 20 minutes. Remove from heat and let stand for 5 minutes or until water is absorbed. Fluff with a fork and serve.

• Heat up the black beans.

• Heat the grill on high while preparing the fillets. Put a small amount of olive oil on the fish, then squeeze a lime over them. Rub the oil and lime juice into the fish, then sprinkle liberally with the taco seasoning. Turn the grill down to medium and cook fish until done.

• While fish is grilling, combine all the ingredients for the cilantro-lime sour cream in a blender and mix until it looks like a green cream sauce.

- sour cream

- juice of 1 fresh lime

- small handful of cilantro

- 1/4 tsp cracked black pepper

• Take the fish off the grill when it is done and squeeze more fresh limejuice over them while they are hot.

• To assemble the tacos, put corn tortillas on the hot grill for a few seconds each side. Add a small sprinkling of cheese, place 1/2 fish fillet (cut lengthwise) on the tortilla, top with shredded cabbage, cilantro-lime sour cream, some pico de gallo, fresh cilantro sprigs and a fresh lime wedge.

• Serve with black beans and rice.