Mojito Tilapia Taco Bites

In a bowl, mix rum, lime juice, garlic, sugar and 1 teaspoon lime zest. Season tilapia with salt and pepper and place in a ziplock bag; pour in the lime juice mixture. Let the tilapia marinate for 30 minutes to 2 hours. Fish may turn opaque and appear to be “cooked” (like ceviche) – you can use it this way, but I choose to cook it.

Preheat oven to 375F. At about 30 minutes before cooking the tilapia, cut tortillas into triangles, spritz with olive oil, season with salt and pepper, and them lay on a baking sheet. Bake at 375F for 15-20 minutes, watching closely and flipping halfway through.

You can either bake the tilapia (at 400F for about 15-18 minutes, depending on how thick the filets are) or pan-fry it. If you pan-fry it, heat a skillet on medium heat and spray with olive oil. Cook tilapia for about 3-4 minutes per side.

Once fish is cooked, flake it with a fork and mix with chopped shallots, chopped avocado, remaining lime zest, cilantro and/or mint. I loved the combination or cilantro and mint, but I would suggest trying it before making an entire bowl of it.

Add a few spoonfuls of the tilapia mix on top of the tortilla chips. Garnish with sour cream or Greek yogurt and salsa verde.