Tex-Mex Tilapia Tacos

• 3 whole Roma Or Small Heirloom Tomatoes
• 2 whole Jalapeno Peppers
• 2 cloves Garlic
• 1/2 cups Cilantro
• 3 whole Tilapia Fillets
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1 whole Lime
• 1 whole Red Bell Pepper, Sliced
• 1 can (14.5 Oz. Size) Mexican Corn, Drained And Rinsed
• 4 whole Fat Free Flour Tortillas (or Your Preferred Tort.)
• 1 cup Arugula (or Whatever Green You Have On Hand)
• 1 whole Avocado, Sliced Or Diced

1. Give the tomatoes, peppers, garlic and cilantro a rough chop and throw them into a food processor.
2. Blitz until combined and a little runny.
3. I like it runny.
4. Season the fish with salt and pepper and place in a shallow dish.
5. Pour the salsa marinade over the fish (reserve some for garnish) and give it a good spritz of lime.
6. Let sit for about an hour, if you can.
7. Heat a grill pan over medium-high and lightly coat with cooking spray.
8. Add the sliced red bell pepper and grill until they start to char, 6 minutes.
9. Remove from pan and set aside.
10. Add the fish to the pan and grill until the fish starts to brown a tad.
11. Flip and grill until it starts to flake, 6 or 7 minutes total.
12. If it flakes up too much and comes apart, no worries.
13. Remove from the pan and set aside.
14. Cook (or heat up) the corn in a small sauce pan over medium heat while you cook everything else.
15. Grill your tortillas until you see some good grill marks.
16. Layer some arugula over each tortilla, followed by the fish, red bell pepper, corn, avocado, more salsa and fresh lime juice.
17. OLE!
18. Sorry.

tomatoes, peppers, garlic, cilantro, tilapia fillets, salt, lime, red bell pepper, corn, flour tortillas, arugula, avocado

Taken from tastykitchen.com/recipes/main-courses/tex-mex-tilapia-tacos/ (may not work)