Fish Tacos
- 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
Step 1
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.
Step 2
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.
