1-1/2 lbs. of fresh tilapia fillets, or other firm white fish of choice
1 package corn Tortillas 
2 cups shredded Monterey Jack cheese
Shredded lettuce

Marinade:
juice from 2 limes
4 Tbsp. canola oil (divided)
2 tsp. minced garlic (jarred in water)
1 tsp. ground cumin 
1 tsp. ground coriander 
1/2 teaspoon paprika

Sour Cream Sauce:
1 cup sour cream
3/4 cup mayonnaise
1/2 Tbsp. milk
lime juice 
dash of salt

In a glass dish, combine juice of 2  limes (reserve a little lime for the sauce), 2 Tbsp. oil, cumin, coriander, paprika; stir well. Add fish to lime marinade and refrigerate for 25 minutes, flipping fish once during marinade time. 

In a large nonstick skillet, heat oil until hot before adding the fish.  Add the fish, reduce heat and cook for 4-6 minutes per side or until fish flakes easily with a fork. Salt each side of fish while cooking.

Meanwhile, combine the sour cream, mayonnaise, milk, dash of salt, and leftover lime juice. Place a spoonful of fish on each tortilla. Top each with shredded lettuce, cheese and sour cream sauce; fold over. 

SEASONED RICE & BLACK BEANS

1 cup of enriched white rice
1 small onion, diced
1 Tbsp. olive oil
1 (14-1/2 oz.) can chicken broth
1/4 cup water
1 (15 oz.) can Bush's Seasoned black beans (drained)
1/2 teaspoon Creole Seasoning

In a medium-sized sauce pan, sauté onion in olive oil for about 1 minute.  Add rice and sauté for an additional minute  Add chicken broth, water and Creole seasoning, stir to combine.  Add black beans, stirring again to combine.  Bring to a light boil; reduce heat, cover and simmer for 20 minutes.  Remove from heat and mix lightly before serving.

Suggested Sides: Seasoned rice with black beans