Fish Tacos
Lucinda Scala Quinn shares a delicious fish taco recipe from Everyday Food.
Fish Tacos with Cabbage and Lime
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Fish Tacos
Lucinda Scala Quinn shares a delicious fish taco recipe from Everyday Food.
- Rate18
- Comments()
- Yield Serves 4`
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Ingredients
- 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.
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Good recipe. The crunchiness of the cabbage was a pleasant accompaniment to the smoothness of the broiled fish. I tried it with both a whole wheat soft taco and a corn taco, though, and preferred the whole wheat soft shell.
I have made this dish twice, and it is eay and quite tasty. I did add some Tony's seasoning to the fish to give the Tiilapia a little more flavor. Excellent dish.
highly recommend! we made a couple minor additions: diced avocado and salsa verde, plus chopped jalapeno added to the sour cream. this is going into the regular rotation!