Serves 6

Ingredients
12 6-inch corn tortillas
1½ pounds tilapia fish fillet
3 plum tomatoes (tomates)
½ small red onion (cebolla)
2 limes (limas)
1 cup fresh cilantro leaves
1 tablespoon cumin
¼ cup olive oil (aceite)
Salsa
Salt and pepper

Tools
Cutting board
Knife
Measuring cups
Measuring spoons
1 medium bowl
2 skillets
4 small bowls
Spatula

Instructions
1. In the medium bowl, coat the fish with aceite and cumin. Add salt and pepper to taste.
2. Squeeze 1 lima over the fish.
3. Chop the red cebolla and the cilantro. Dice the tomates. Place the cebolla, cilantro and tomates in separate small bowls and set aside.
4. Cut the other lima into wedges. Place the wedges into a small bowl and set aside.
5. Place one of the skillets over a medium-high heat, and cook the fish in it for about 5 minutes on each side, or until the fish is cooked through and flakes with a fork. Remove the skillet from heat and set aside.
6. Heat the tortillas by placing them in the other skillet over a medium-high heat for 5 minutes or until warm.
7. Assemble each taco by filling a tortilla with approximately ⅓ cup of fish and a teaspoon each of cilantro, tomate and cebolla. Squeeze a lima wedge over each taco. Add salsa to taste.

Recipe courtesy of Handstand Kids Cookbook Company