Fish Tacos

6 Tilapia fillets
juice of 1 lime
1 tsp ground cumin
2 Tbsp olive oil
2-3 cloves garlic, minced
½ tsp red pepper flakes

1 dozen corn, or taco-size flour tortillas
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 large onion, thinly sliced
1 jalapeno pepper, diced
½ tsp cumin seeds
2 cloves garlic, minced

Toppings:
salsas (such as salsa verde)
sour cream
guacamole
1 lime, cut into eights

Mix the lime, cumin, oil, garlic and red pepper flakes in a wide casserole. Flip the tilapia in the marinade several times. Cover and marinate for up to an hour.

Warm the tortillas in a 200F oven, between moist towels. Sauté the peppers, onions and cumin in a bit of canola oil, until just beginning to brown. Add the garlic and cook another minute. Set aside and keep warm. Meanwhile, heat a non-stick grill pan to high and grill the tilapia on one side until browned, about 3-5 minutes. Flip and continue cooking on other side until brown grill marks show up, loud and clear, about another 3-5 minutes. Set aside on a plate, covered with foil.

Wrap a generous serving of tilapia and veggies in a tortilla, fold over and top with toppings of choice. Serve with lime wedge.