Last week I made fish tacos with some great trout that my father-in-law caught on one of his frequent fishing trips. It's great having such an outdoorsy father-in-law, especially when you reap the rewards of his hard work. To prepare the fish I cut the fillets into small chunks. I used the Cornmeal Crusted Tilapia coating for the trout and then fried them in a small amount of olive oil over medium heat for no more than 2 minutes per side. If your fish chunks were thicker you would need to increase cooking time. I let the fish nuggets drain on a paper towel while I got the rest of the taco fixings ready. I also chopped up a quick and easy pico de gallo- two plum tomatoes, 1/4 medium red onion, appx. a tablespoon of chopped cilantro, juice of half a lime, and a pinch of coarse salt. This is what I did, but really just eyeballing what's going into the ball and making sure that there is a good ratio of flavors will get you a good result. This was the first time I'd made pico de gallo and it was delicious. We had our fish tacos on warmed corn tortillas, with the pico, shredded green cabbage, and some sour cream. Josh added bit of cheese to his tacos as well. I have some more fish in the freezer and I'm thinking I need to make this meal again very soon.