Fish Tacos

We first tasted fish tacos when we visited San Diego a few years ago. We went for lunch in Seaport Village, at a little place called Marion's Fish Market. I highly recommend going!
This past Sunday afternoon was a make-up soccer game. It was a beautiful day- sunny and breezy, not snowing or raining (thank God!). When we got home I was actually a bit sunburned and wiped out. I *almost* decided to go with takeout, but because my fish was thawed and ready to go I sucked it up and made dinner.
I'm so glad I did. They were tasty and light and the perfect quick meal to make.
Over the years I've played with ingredients and preparation. This one seems to be the keeper for us. You can add more veges, such as carrot matchsticks and tomatoes, avocado would be nice if you've got it...but this is the bare-minimum for a tasty quick dinner. A Meals Maven exclusive!

White fish fillets- I used Tilapia
1 tbsp extra-virgin olive oil
1 tbsp lime juice
5 bunches of cilantro, finely chopped- divided in half
1/2 tbsp fish seasoning (I used a home-made blend)
Salad greens (our salad blend included kale and radicchio)
Pineapple Tidbits, drained
Whole Wheat flour tortillas

First, cut the fish into bite-sized pieces. I drained them on paper towel, because they were still partly frozen in places and I hate cooking with "wet" fish.
Next, mix the olive oil, lime juice, half the cilantro, and the fish seasoning in a bowl. Add the fish pieces, and mix well.
Heat a non-stick frying pan. Cook the fish in batches- don't stack, and use a spatula to not only flip the fish but also to make sure all the fish is being evenly cooked. Be gentle- it will fall apart easily as it cooks.
Use a slotted spatula to take the fish out of the pan. There will be some drippings as it cooks.

Put out in an "assembly line" style. A bowl of pineapple, a bowl of salad greens, a bowl of the remaining cilantro, the cooked fish, and a stack of tortillas.

As you can see I *may* have overfilled my taco. It was messy, but tasty. And best of all, there were enough leftovers for a lunch the next day.

Verdict: Husband went for thirds, which speaks for itself. First son loaded up his wrap with fish and pineapple, and gobbled it down. Second son ate some of the fish, but it got spicy in a hurry, so not a lot. And as usual, I enjoyed every bite.

Edited to add: An updated variation was posted on my blog today, that includes specific seasonings and a zesty, spicy greek yogurt sauce. Check it out here!