Salsa: Dice two cups of sweet bell pepper using any color you prefer, the more color the better, as well as one cup of green onions. Blend. Add in one whole fresh squeezed lime juice, the lime zest, and one tablespoon of granulated garlic. Mix and set aside in refrigerator.
To make eight large soft shell fish tacos, use (4) four ounce pieces of tilapia fillets or any mild white fish.
Place them in a plastic gallon size ziplock bag adding one teaspoon of each: cumin, granulated garlic, chili powder, oregano, paprika, black pepper, cayenne and any other dried spices you love. Shake fillets carefully in the bag until each one is covered with seasoning.
In a large skillet, spray 100% canola oil spray and drizzle one tablespoon of olive oil. When pan is hot, lay fish gently, cooking on each side for about 7-10 minutes or until cooked through.
When the fish is ready, cut each fillet in half, placing it in the whole grain soft shell. Add several tablespoons of the fresh made salsa, some shredded cheese and another squeeze of fresh lime. Serve and enjoy!