It's true, I've always been skeptical of fish tacos. I just didn't buy it. However, I have been eating more fish over the past couple of years, and "making fish tacos" has been on my mental "to do" list for a while now. I finally went for it when my favorite cooking magazine featured a recipe for fish tacos this month. Tim and I made them on Friday night and loved them. Like LOVED them. I think I could eat them for every meal for three days and still love them. Tilapia is a very mild fish and there are so many flavors going on in these tacos, that you might be able to trick people into thinking it isn't fish.
Fish Tacos with Cabbage and Lime
(from Everyday Food Mag)
1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion, finely chopped
(from Everyday Food Mag)
1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion, finely chopped
Directions
- Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
- Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges.
Cami's notes: I forgot to add the onion...oops. I grilled the tilapia then shredded it, which made it nice and crispy on the outside. I used small flour tortillas because Tim isn't a huge fan of corn tortillas and I decided to be nice. We also grilled the tortillas quickly. I had avocado and some canned pineapple in the fridge, so I combined them to make a salsa-type thingy. Very yummy.
2 comments:
I can't WAIT to try this. We used to eat fish all the time, but somehow got out of the habit.
I always love sneaking purple cabbage into a great dish, so thank you for that.
You're really nice to use flour tortillas instead of corn. I definitely prefer corn and Micah definitely prefers flour so we always just have both. Our marriage is stronger because of it.
Even if we are the only two who read this blog. I don't care. I love it.
We had this for dinner tonight. Super yummy.
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