Easy Weekday Meal: Fish Tacos

I'm preparing to take a test tomorrow which required me to not eat fish for the last week. So of course, all I can think about is fish. I had a hankering for salmon the other day and today my mouth was watering for these fish tacos made with tilapia. Last time I made them my husband couldn't stop raving. I'm looking forward to making them again next week!


Marinade: 
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
Juice of 1 lime, plus zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste

Whisk all of the marinade ingredients together and set aside a couple tablespoons. Season tilapia with salt and pepper, then add to marinade. Cover and refrigerate for 8 hours. When you're ready to eat, just put them on a baking sheet and pop them into the oven on broil for 6 minutes. Cut into chunks and pour over the reserved marinade.

You can serve these with whatever you like, but fish tacos are just begging for a good black bean coleslaw, slices of avocado and crema.

Black Bean Coleslaw
1 15 oz can black beans, rinsed and drained
1/2 red onion, diced
2 tomatoes, chopped
1/4 cilantro, chopped
2 tablespoons lime juice
2 tablespoons red wine vigar
1/4 extra virgin olive oil
1 10 oz bag pre-made coleslaw
Put all ingredients in bowl and toss to mix


Crema:
1/4 cup chopped fresh cilantro
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Put all ingredients in a small bowl and mix