Fish Tacos with Lime Sauce
Love the freshness and ease of fish tacos, especially in the summer. This recipe serves quite a crowd, but can easily be reduced.
Makes 12 tacos

Ingredients:

Fish Taco Ingredients:
12 small white corn tortillas
¾ lb tilapia
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp salt
1/8tsp black pepper
1/2 Tbsp Olive oil
½  Tbsp unsalted butter

Fish Taco Toppings:
1/4 small purple cabbage
1 medium avocado, sliced
1 tomato, diced (optional)
1/2 diced red onion
1/2 bunch Cilantro, longer stems removed
1/2 cup Cotija cheese, grated
1 lime cut into wedges to serve

Fish Taco Sauce Ingredients:
1/4 cup sour cream
3 Tablespoons Mayo
1 Tbsp lime juice, from 1 medium lime
1/2 tsp garlic powder
1/2 tsp Sriracha sauce, or to taste

Instructions:
1. Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: cumin, tsp cayenne pepper, salt, and black pepper, and evenly sprinkle seasoning mix over both sides of tilapia.
2. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
3. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
4. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.

5. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.

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