Spicy Fish Tacos

I'm a big fan of Mexican food. Well really, I'm a big fan of all food, but Mexican food holds a special place in my heart. I LOVE spicy, and Mexican food tends to do the best job of capturing delicious and spicy in one (in my opinion). 

I'm going to be honest, I have only had fish tacos once before this recipe. And they were not good. That was four years ago. So yeah, really not good. But I decided that I was going to take on the fish taco.

I love tacos in general, and I needed to prove to myself that these bad fish tacos were a fluke. And, in my opinion, that's exactly what happened. These tacos are fresh and spicy with great flavor. And they feature one of my favorite new ingredients, Wrawps.

Here's What you'll need:

-About 1 lb of tilapia (4 small fillets)
-1/2 large tomato, cubed
-1/4 cup red onion, chopped
-1/4 tsp dried cilantro or about 1/2 tsp fresh
-2 tsp nonfat plain Greek yogurt
-1/2 avocado, sliced
-1/4 cup spinach
-2 spicy Wrawps, cut in half
-sea salt to taste
-black pepper to taste
-chili powder to taste

Instructions:

1) Season each piece of tilapia, sprinkling salt and pepper on both sides (just enough to coat each side) and chili powder on one side of each filet. 
2) Heat a pan to medium high heat, and cook the fillets for about 3 minutes per side or until fully cooked (may vary by stove).
3) Warm up the Wrawps over the tilapia for about a minute to make them a little more malleable. I literally put the Wrawp pieces on top of the tilapia a minute before it's done, cover the pan, and the Wrawps are perfect.
4) Put the Wrawp pieces on plates (two per plate), and evenly distribute the spinach onto each. Top each with a piece of the fish and avocado.
5) In a bowl, mix together the tomato, onion, cilantro, and some salt and pepper as desired. 
6) Top the tacos with the tomato and onion mixture and a little Greek yogurt (about 1/2 tsp per taco).
7) Enjoy!

I'd love to hear what you think in the comments below! And feel free to subscribe to e-mail updates so that you never miss a post.