The original recipe did not say to grill the pineapple, but I thought it would be a great idea to sweeten up the pineapple. It was a great addition!

To blacken the tilapia, I just pile a lot of each of the seasonings on a plate and blend together. Dip the fish into the seasonings and your ready to fry!

Now for those of you who know, Rob once set my kitchen on fire cooking chicken and he claims it was because I wanted a new kitchen. We got that wish, so know he is trusted mainly just with knives. He's so cute.

The other wonderful idea that he had was to lightly grill the corn tortillas with a little cheese on them. He saw that on the show Dives, Diners and Drive-Ins. It's his latest claim to fame.

The cilantro lime rice is super easy and sooo good!

Now, just sink your teeth into that would ya! A little fresh corn on the cob never hurts either.

Blackened Fish Tacos and Cilantro Lime Rice

2-4 Tilapia filets

1 ½ tsp. each of cumin, chili powder, oregano

Freshly ground salt and pepper to taste

Dredge fish in the seasoning

Saute in Olive Oil until cooked through approx. 4 minutes per side . Then chop. Drizzle fish with lime juice.

Corn or Flour tortillas toasted in butter with Mexican cheese. Grill until toasted and cheese is melted

Top tortilla with fish, coleslaw, avocado slices and Brianna’s Chipolte Cheddar dressing,pico de gallo, or Pineapple Jicama Salsa. drizzle fish with Lime juice.

Cilantro Lime Rice

Make 1 cup of white rice in 2 cups of water. Add olive oil and lime juice to liquids. Salt to taste. Chop Cilantro add to rice either before or after cooking. Salt to bring out the flavors.

Pineapple-Jicama Salsa

2 Tbps. finely chopped red onion

1 Tbps. freshly squeezed lime juice

1 fresh pineapple, cut into spears to grill (optional) or cubed

2 Tbps. fresh pineapple juice, squeezed from the rind

1 cup jicama, peeled and cut into 1/4 inch dice

3 Tbps. finely chopped cilantro

1-2 tsp. brown sugar

1 jalapeno-stemmed, seeded and finely chopped

1 scallion, thinly sliced

In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pinneapple, juice, jicama, cilantro, brown sugar, jalapeno and scallion to the bowl and toss. Serve with the fish tacos.