Fish Tacos

I can sum up this recipe in three words; simple, easy, and healthy. Weeknight dinners can be tough, after working a long day and trying to fit in a workout the last thing I have time or want to do is agonize over a grueling recipe in the kitchen. We usually have most of the ingredients needed for fish tacos at home so the next time you want a light, and yummy dinner try these fish tacos, you won't be disappointed!

Fish Tacos

• Fresh or frozen fish filets - I buy the frozen tilapia filets from Ralphs
• Corn Tortillas
• Baby Spinach
• Mexican-blend cheese
• Salsa

Cook the fish according to the cooking instructions. For the frozen tilapia filets from Ralphs, you don't even have to worry about defrosting! Preheat the oven to 425 Line a pyrex baking dish with foil (making for even easier cleanup! I did say this recipe was easy!) grease the foil so the fish does not stick. If frozen bake for 13-15 minutes if defrosted bake for a little under 10 minutes.

Rinse the spinach, and have the salsa, and cheese out and ready for taco assembly! Heat up the corn tortillas, then using a spatula add as much or as little fish to the tortilla, top with spinach, salsa and cheese.

As the weather heats up these fish tacos are a great meal on a hot summer night. Enjoyed even better with some Mexican beer, we just happen to have some Tecate in fridge last week when I made these.