BLACK OPS Fish Taco Recipe

    1/4 cup extra virgin olive oil, (skillet method only)
      2 tablespoons extra virgin olive oil
        1.5 tablespoons teaspoon BLACK OPS Seasoning, or to taste
          1.5 pounds tilapia, halibut, grouper, or mahi mahi fillets
            12 corn or flour tortillas (heated)
              Unsalted butter can be substituted for extra virgin olive oil

              Topping Suggestions
                3/4 cup diced tomatoes
                  1/2 cup diced sweet onion
                    3/4 cup sweet corn
                      1/2 cup chopped cilantro
                        2 cups packaged shredded cabbage or coleslaw mix
                          3 limes, cut in wedges
                            8 oz. sour cream
                              8 oz to 16 oz picante sauce
                                8 oz of white extra sharp cheddar cheese freshly shredded

                                  1. Prepare all desired toppings
                                    2. Heat tortillas per package instructions
                                      3. Coat each fish fillet with oil and liberally sprinkle with BLACK OPS and gently pat the mixture into fish.
                                        4. Preheat an outdoor grill for high heat and lightly oil grate. Grill fish for 3 to 4 minutes per side or until fish has a charred appearance.
                                          5. In the skillet, heat oil or butter in skillet over medium heat, when hot add fish and cook 2 to 3 minutes per side or until fish has charred appearance.
                                            6. Assemble tacos with desired toppings.