Fresher Fish Tacos:
4 servings (serving size: 2 tacos)
1 1/2 pounds white fish (I prefer tilapia)
ground red pepper
dash of salt and garlic powder
1/4 cup chopped red onion
1/4 cup chopped FRESH cilantro
4 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon lime juice
1/4 teaspoon salt
1 garlic clove, minced
8 (6-inch) corn tortillas
1 bag pre-shredded cabbage
Your favorite tomatoe salsa (My favorite can be found at Ridley's. Their fresh made salsa is absolutely devine!!)
To prepare crema, combine ingredients in a small bowl and store in fridge.
To prepare tortillas, heat a large, dry skillet over medium-high heat, toast tortillas one at a time until crisp and slightly charred on each side. Wrap in a cloth napkin to keep warm.
To prepare fish, preheat large skillet. Sprinkle both sides of fish with seasonings. (I never pre-measure the seasoning for my meat or protein, just go with my instinct. If you don't want super spicy fish, ease up on the chili powder, red pepper, and cajun seasoning. Or, make your own mixture!) Coat skillet with cooking spray. Cook fish about 4 minutes on each side until it flakes easily with a fork. Break fish into chunks and place in a bowl. Keep warm.
Top tortillas with golden fish, crunchy cabbage, a dash of crema, zesty salsa, a slice of avocado, and a spritz of lime!