Fish Tacos
Recipe from Martha Stewart Living
Serves 4
1 lb boneless, skinless tilapia fillets, cut into 2 inch pieces
2 Tbsp extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream
1 cup fresh cilantro
1 small white onion, finely chopped
1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage (or regular cabbage), thinly sliced
Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season 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, cilantro, onion, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. 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. Serve with lime sour cream and lime wedges.
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