fishtacosMy hometown touches Lake Cumberland in Kentucky. However, my immediate family growing up did not eat fish. Prior to going gluten-free my idea of fish was fried catfish or seafood.

Through health screenings at work for insurance purposes I discovered I have heredity low good cholesterol. My doctor gave me the option of eating fish two to three times a week or taking fish oil pills. I opted for fish oil pills until I discovered tilapia. Once I figured out how to faux fry tilapia in the oven I was hooked. Here’s my version of fish tacos.

Fish Tacos

2 Tilapia Fillets

1 cup Weisenberger White Corn Meal

2 Tablespoons Melted Gluten Free Butter

1 Tablespoon Tony Chachere Cajun Seasoning

2 Teaspoons Garlic Powder

1/4 cup Green Onion

1 Tablespoon Cilantro

1/4 cup Ranch Dip (sour cream based)

1 Tablespoon Frank’s Hot sauce

1 Avocado

4 Corn Tortillas

Preheat oven to 425 degrees. Rinse and pat dry tilapia fillets. Sprinkle salt on fillets. Dip in melted butter. Roll in corn meal. Season with Cajun seasoning and garlic salt to taste. Bake at 425 degrees for 15 minutes.

Warm corn tortillas in dry skillet. On a plate layer tortillas, fish, cilantro, green onion, avocado, and ranch with hot sauce on top.