Fish Tacos

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.