Spring always feels like such a hectic time. I am always busy at work with events. Jeff and I are eager to get outside and start working on the yard. I try to be better about taking the dogs for daily walks. And, now that the weather is nice, we can finally enjoy our awesome screened-in porch. So, after packing this into our everyday life, there isn't much time for dinner. Thankfully, the good people at Everyday Food know this and come up with tasty, fast recipes like these fish tacos.
This was a great departure from the regular beef, chicken or pork tacos I usually make. It is a fresh and simple meal. So much so I have made it twice in the last week, once with cod and a second time with shrimp! Enjoy!
This was a great departure from the regular beef, chicken or pork tacos I usually make. It is a fresh and simple meal. So much so I have made it twice in the last week, once with cod and a second time with shrimp! Enjoy!
Fish Tacos with Cabbage and Lime
From Everyday Food
1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces. (we used Alaskan cod)
2 tbls. extra-virgin olive oil
From Everyday Food
1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces. (we used Alaskan cod)
2 tbls. extra-virgin olive oil
salt and pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
hot sauce, we used Sriracha sauce
corn or flour tortillas
1/2 small head of red cabbage, thinly sliced
1 cup fresh cilantro
1. Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque, about 5 minutes.
2. Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes of hot sauce. Season with salt and pepper. Toast 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 and cilantro. Serve with lime sour cream and lime wedges.
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
hot sauce, we used Sriracha sauce
corn or flour tortillas
1/2 small head of red cabbage, thinly sliced
1 cup fresh cilantro
1. Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque, about 5 minutes.
2. Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes of hot sauce. Season with salt and pepper. Toast 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 and cilantro. Serve with lime sour cream and lime wedges.
I LOVE fish tacos! This recipe looks great. Thanks for sharing! Have you been to Amigos in Kirkwood yet? They have amazing fish tacos! I'm obsessed with them!
ReplyDeleteSo good to see you on Monday too! The food was especially amazing this year!