Fish Tacos

Fish tacos. Healthy, quick, delicious. This was so good tonight my girls begged for more. It was one of those times I tossed together a bunch of things and it came out as fabulous as if we bought it from a food truck. So I'm here because I have to write this down or else I'll forget what I made!

This recipe is gluten-free, and if you use non-dairy sour cream, is dairy-free, as well. Use non GMO corn tortillas and organic avocados and other fresh organize ingredients and you have an amazing healthy meal.

Prepare each component in the order listed so the slaw has a little while to come together as it sits.

For Cabbage Slaw
1 C finely sliced or shredded cabbage (green or red; I used green)
2 chopped green onions
3 Tablespoons fresh-squeezed lime juice
1/3 Cup sour cream (or non-dairy sour cream alternative would work well, too)
1/2 teaspoon cumin
sea salt and pepper to taste

Combine cabbage and onions in a bowl. Whisk together remaining ingredients. Reserve half of the sour cream mixture for drizzling over the finished tacos and stir remaining into the cabbage and onions. Mix well.

For the Fish
2 pounds tilapia (or other whitefish like Mahi Mahi, or snapper)
Seasoning mix:
1 teaspoons granulated garlic
1/2 tsp cumin
1 1/2 teaspoons sea salt
few grinds fresh ground pepper

2 Tablespoons olive oil

Mix together seasoning mix and generously season both sides of each piece of fish. Heat non stick pan (I use ceramic) over medium-high heat and add olive oil. Pan fry both sides of fish in batches as necessary until cooked completely through and flaky, about 5-6 minutes. Split each filet in two and cover to keep warm.

For Serving:
Package corn tortillas
Guacamole (homemade is best!)

Heat the tortillas over gas range by placing directly on burner with medium to low flame and using tongs to turn about every 10 seconds until the tortilla is soft and very slightly charred in a few places. Or, if you have electric, place several on a cookie sheet in a single layer under the broiler and watch VERY closely.  Place on a plate and cover with dry cotton tea towel to keep warm and steam a bit.

Assemble the tacos in this order:
One tortilla
One half of a piece of fish
2-3 Tablespoons Slaw
1 Tablespoon Guacamole
Drizzle with about 1-2 teaspoons sour cream sauce per taco
Few drops Chulula or favorite hot pepper sauce


Make a lot of these because they will go fast!!
ENJOY!