Broiled Tilapia Tacos with Beet and Cucumber Salad

Broiled Tilapia Tacos



Beet and Cucumber Salad
with romaine hearts, chickpeas, mint, green onion, and goat cheese




This is a great simple summer recipe based on a dish I had at my cousin's house in Oakland a few years ago involving grilled Halibut. But without a gas grill, it's too much of a hassle to grill out fish for two and Halibut costs about $16 lb, so I made some poor man's substitutions. Tilapia is a great tasting fish that absorbs spices really well and only costs $8 or 9$ lb at the Wholefoods (for more information on why I encourage their's over other Supermarket chains ask their fish guy and he'll explain it to you pretty well), and only takes about 5 minutes to to cook in the broiler.

Here's the long and short of it: Rub the fish down with olive oil, black pepper, and a little garlic salt. Make sure to grease the broiler pan with a little oil so the fish doesn't stick. Cook for 3 minutes on each side (or until the fish is white in the middle), cut it up and put in a warm tortilla with your favorite garnish. We used green onions, cilantro, and lime. A little salsa doesn't hurt either.

The salad is what it is, though generally this much stuff gets a little busy. The goat's cheese was an afterthought, but if I were to do it again , I'd substitute the mint with basil and get rid of the chick peas, but without the goat's cheese, the mint and chick peas are perfect.

Top it off with our standard homemade salad dressing: balsamic vinegar, olive oil, mustard, and a little soy sauce.