1 lb boneless, skinless tilapia fillets cut into 2 pieces
2 Tblsp EVOO
course salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, hualf cut into wedges
hot sause, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion, finely chopped
Instructions
Heat broiler, with rack in the highest position. Pat fish dry with paper towels and gently coat with oil on rimmed baking sheeet. Seeason with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes
Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sause. Season with salt and peper. 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 inopn. Serve with lime sour cream and lime wedges
Originally Submitted
1/10/2011
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