
What you will need (serving for 4) - 1 pound cod, tilapia, halibut, or other white fish filets
- 2-3 teaspoons chili powder
- 1 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3-4 tablespoons fresh lime juice
- 1/2 small head red cabbage, shredded
- 12 taco-sized corn or flour tortillas
- 1 avocado, sliced
- 4 radishes, thinly sliced
- 4 spring onions, thinly sliced
- 1/3 cup roughly chopped cilantro
Preparation - Make the fish taco sauce: In a small bowl, combine the sour cream, mayonnaise and lime juice. Stir until combined.
- Make the red cabbage slaw: In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat & add more taco sauce if you like.
- Season the fish: Sprinkle the fish on both sides with chili powder and salt. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated.
- Cook the fish: Warm a large cast iron or nonstick skillet on the stovetop. When hot, add one tablespoon of olive oil and tilt the pan to entirely coat the bottom. Add the fish to the pan and cook for 2 minutes. Flip the fish and cook another 2 minutes; the fish is done when it is opaque all the way through and breaks apart easily. If any smaller, thinner pieces of the fish start to break off as you flip, just scoop them out and transfer them to a serving platter.
- Serve the tacos: Transfer the cooked fillets to a platter and use a fork or a knife to gently break the fish into large chunks. Assemble the tacos with a few pieces of fish, some cabbage slaw, toppings of your choice, and a drizzle of taco sauce.
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