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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Ensenada's Fish Taco's
1 lb. Tilapia
1 Teaspoon Chili powder
1 Lime juiced
6-8 Flour Tortillas
1 Tsp. Corn Oil

Toppings
Sour Cream
Salsa
Shredded Lettuce
*GNFF Local Jalepeno Cheese
Roma Tomatoes (diced)
Green Onions
Cilantro (finely chopped)

*GNFF Cheese is available at Hen House Markets & is produced locally by Jason Wiebe Dairy

Preheat grill. Brush Tilapia with chili powder & oil. Place on grill, cook 4-5 minutes on each side. Remove from grill and flake into pieces. Place tortillas on grill for 30 seconds on each side. Place on platter and sprinkle with lime juice. Fill each tortilla with flaked tilapia. Garnish with toppings.

Ensenada, Mexico claims to be the birth place of the fish taco, and they are advertised at restaurants throughout the city where many claim that their taco is the original. The best place to sample them is at any of the small food stands that line the streets around the Mercado Negro, Ensenada’s incredible fish market. The history of fish tacos dates back thousands of years to when indigenous North Americans first wrapped the offshore catch into stone-ground-corn tortillas.

Historical Information Provided by: Linda Stradley, www.whatscookingamerica.com