Easy Fish Tacos
Author: Two Thirty~Five Designs
Serves: 8-10
- 1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
- 2 tablespoons extra-virgin olive oil
- Coarse Salt and ground pepper
- ¼ cup sour cream-low fat if wanted
- 1 lime, half finely zested and juiced, half cut into wedges
- Green Hot Sauce, such as Green Pepper Tabasco
- 12 Corn Tortillas
- ½ small head red cabbage, thinly sliced
- 1 cup fresh cilantro
- Shredded Cheese
- Coconut Flakes
- 1 small white onion, finely chopped (I left this out)
- Heat Broiler, with rack in highest position.
- Pat fish dry with paper towels and gently coat with oil on a foil lined baking sheet.
- Season with salt and pepper.
- Broil fish until top is browned and flesh is opaque throughout, stirring or flipping if necessary, about 5-10 minutes.
- While fish is cooking, in a small bowl combine sour cream, lime zest and juice, and a few dashes of hot sauce.
- Season with salt and pepper.
- If wanted, toast the tortillas (we opted not to, they tend to fall apart)
- Divide fish evenly in tortillas and top with sour cream sauce, cabbage, cilantro, cheese, a bit of coconut flakes and onion if wanted.
Recipe by Two Thirty-Five Designs at https://twothirtyfivedesigns.com/2014/03/simple-fish-tacos.html
3.2.1284