Pinned it. Made it. Loved it.

You can find the recipe here at Closet Cooking but I'll copy it for ya 'cuz I'm nice that way!

Cilantro Lime Fish Tacos

• 1 pound white fish such as tilapia, cod, etc.
• 1 tablespoon oil
• 1 lime, juice and zest
• 1 jalapeno, finely diced
• 1 clove garlic, chopped
• 1 green onion, finely sliced
• 1 handful cilantro, chopped
• 1/2 teaspoon cumin, toasted and ground (I left this out for no reason, I just did)
• salt and pepper to taste
• 8 (4 inch) corn tortillas (I used flour)
• 1 batch tomatillo pico de gallo (I didn't use this. Just 'cuz)
• 3 cups cabbage, shredded (I used lettuce 'cuz my family eats it better)
• 1 batch cilantro lime crema - see below
• 2 large avocados, sliced

1. Marinate the fish in the oil, lime juice and zest, jalapeno, garlic, green onion, cilantro, cumin, salt and pepper for 10-20 minutes.
2. Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.
3. Flake the fish and serve in tortillas garnished with your favourite toppings.

Cilantro and Lime Crema

Crema filled with the freshness and brightness of summer; the perfect garnish for fish tacos. (this is a must on the tacos)

• 1/2 cup crema or sour cream (I used sour cream)
• 1 green onion, sliced
• 1 handful cilantro
• 1/2 lime, juice and zest
• 1/2 jalapeno pepper, seeded and diced

1. Puree everything in a food processor (or just mix it all up with a fork)

Enjoy this one!  It's summery, bright and fresh. Brent and I put it in the repeat file. Cooper doesn't like all the stuff on it but he gobbled the marinated fish right up.  Davis and Maddie don't like fish, so they don't count : )