Taco's are a pretty regular fixture on the menu at our house (one version seen here), and we try to mix up the type of taco's we make. This week I decided to go with fish tacos-yummy! Here is my version...
1 1b. white fish (I used tilapia)
shredded cabbage (you can use pre-shredded cole slaw mix)
marinade: mix spices together, squeeze juice of one lime over fish, season fish with spice mixture (use as much as desired and save extra), squeeze the juice of the second lime over fish. Let fish marinade for 10-30 minutes.
juice from 2 limes
1 tbsp. cumin
1/2 tbsp. red pepper
1/2 tbsp. chili powder
1/2 tsp. black pepper
1/2 tsp. garlic salt
spicy lime-cilantro creama sauce: stir all items together and adjust to your taste, let sit before serving (adjust as needed to suit your taste).
8 oz. sour cream
2 tbsp. sirracha
juice of 1 lime
2 tbsp. (or more!) cilantro
1 tsp. garlic salt
pico: finely dice veggies, add lime juice, season and let sit before serving.
1/4 large red onion
2 roma tomatoes
2 cloves garlic
1 lime - juiced
salt and pepper to taste
preparation: Marinade your fish. Prepare, cream sauce, pico and guacamole. Heat oil in pan over medium heat, when hot add fish and let cook for 8 minutes or until done. Remove from pan and break apart fish. Wrap tortillas in in wet paper towel and heat in microwave for 30 seconds. Take hot tortilla and add cabbage, fish, cream sauce, guacamole and pico. Serve with lime wedges.
p.s. - this meal is beyond perfect with this margarita!