Steph's Pick - Fish Tacos

I've been searching for a Fish Taco recipe for quite some time. Both Alan and I love Rubio's Fish Tacos (don't knock it until you try it!) and were eager to make something similar at home.

Then along comes my friend Michelle - my trusty non-blogging, share her recipes type friend (thanks Michelle!)- with an AMAZING Fish Taco recipe. We've been making it ever since.

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Fish Tacos

(serves 2)

Ingredients.

1/4 cup sour cream

1 lime (juice)

1-2 cup shredded cabbage

4 scallions (diced)

1/2 jalapeno (seeded and diced)

2 Tilapia/Cod/Mahi Mahi filets (any frozen fish will do)

4 corn tortillas

1/2 cup cilantro

1 avocado

Directions.

1. In a medium bowl, mix sour cream and lime juice. Season with salt and pepper. Transfer half of the mixture to another bowl (for serving as dressing). Mix the cabbage, cilantro, jalapeno and scallions.

2. Cook fish with evoo, either in a skillet or on a baking sheet in the oven, until it is cooked through.

3. Put 2-3 Tbsp Veggie Oil in a skillet over med-high heat. Put one corn tortilla in the hot oil, and fold into a taco shell shape until it is browned. Remove and put on paper towels and repeat with remaining tortillas. (**don't skip this part - these are AWESOME)

4. Put fish into taco shell, top with cabbage mixture, avocado and dressing.