Talk about timing... Publics sale magazine just came out with this fish taco recipe. Seems like an awful lot of ingredience which, of course, they push what they sell in the store but I'm sure the recipe can be tweaked.

GRILLED FISH TACOS AND RICE

2 c. water
1 tbsp butter
1-1/2 tbsps fresh cilantro, coarsely chopped
4 Morey's Fish Creations Marinated Seasoned Grill Tilapia; thawed
Juice of 1 lime, divided
1 c. long grain white rice
1-1/3 c. Fresh Express Angel Hair Cole Slaw
4 Azteca flour Tortillas
1/4 c. Publix Deli Artichoke and Spinach Dip
1/4 c. Chi-Chi's Mild Salsa
1/4 c, sliced black olives

o Preheat 2-sided tabletop gril
o Place water and butter in medium saucepan; cover and bring to a boil on high for rice.
o chop cilantro (leaves only)

1. Squeeze juice of one-half lime (1/2 tbsp) over fish.
2. Stir rice into boiling water, cover,, and reduce heat to low; simmer 20-25 minutes or until water is absorbed (do not stir)
3. Place cabbage and cilantro in medium bowl. Squeeze juice of remaining one-half line (1/2 tbsp) over cabbage; stir to coat and set aside.
4. Place fish on grill; close lid and cook 3-4 minutes until fish is 145 degrees (for flesh separates easily).
5. Heat tortillas in microwave following package instructions.
6. Spread 1 tbsp artichoke dip over each tortilla. Add fish down center; top with cabbage mixture, salsa, and olives. Fold lower edge of tortilla up over filling, fold right side over, and then roll tightly. Fluff rice with fork and serve.

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