Fish Tacos - A Healthy Taco
bringing a healthy meal and a bit of sunny southern california to you
Fish tacos are a staple in Southern California. There are tons of taco shops named after the dish – Wahoo’s Fish Tacos being one of Molly’s favorites. Now that she is back in the Midwest, Molly was missing a little of the California flavor and asked me to craft up a taste of the sun. Enjoy!
For a fun meal try Fried Egg Tostadas with these tacos in the evening. Or serve these as an appetizer along with chilled Gazpacho soup.
cooking information
- Yield: 4
- Prep Time: 10 minutes
- Cooking Time: 5 minutes
all ingredients
- 1/2 Pound Tilapia
- 2 Tablespoons Cilantro, chopped
- 1 Head Cabbage, shredded
- 1 Pack of 6 Inch Flour Tortillas
- 2 Cups Sour Cream
- 2 Tablespoons Taco Seasoning
- 3 Limes
recipe instruction
1. In a mixing bowl, chop the tilapia into cubes. Sprinkle with salt and pepper and the juice of 1 lime.
2. In another mixing bowl, combine the sour cream with taco seasoning, cilantro and the juice of 2 limes.
3. Shred the cabbage into bite-sized pieces.
4. Wrap the tortillas in aluminum foil and place in the oven for 20 minutes at 200 degrees just to warm them through.
5. In a large non-stick sauté pan, cook all of the fish on medium-high heat. It will take about 3 minutes and you will know it is cooked when the fish pieces are firm and are opaque. The fish will crumble when it is cooking.
6. To assemble: Combine one tortilla with 1 handful of shredded cabbage, 2 big spoonfuls of fish and a drizzle of the sour cream/taco seasoning mixture.
7. Serve and enjoy!
cooking tips
- For extra flavor, be sure to check out my Salsa Verde Recipe.
