Don't let an ugly picture detract from a good meal. Fish tacos are quick, cheap, and a good way to get more fish in your diet. I had been excited to try these, and they definitely have made it into our rotation!
White Fish Tacos
Adapted from Annie's Eats
For the fish:
2 tbsp. freshly squeezed lime juice
3 tbsp. extra virgin olive oil, divided
3 tbsp. minced cilantro
¼ tsp. cumin
2 cloves garlic, minced or pressed
1 lb. white fish (I used tilapia)
For the cilantro cream sauce:
Juice of 1 lime
2 tbsp. cilantro, minced
6 oz. nonfat greek yogurt (sour cream is fine too)
1 clove garlic, minced
Pepper, to taste
Cherry tomatoes, quartered
Green onions, chopped
Red cabbage, shredded
6-inch flour tortillas
Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let flavors blend 15-30 minutes.
Meanwhile, prepare the cilantro cream sauce. Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl. Mix until well blended. Refrigerate until ready to use.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the pan and cook, about 3 minutes. Flip the fish and cook on the second side 2-3 minutes more. Move to a plate, season with salt if wanted, and let rest for a few minutes. Shred the fish into bite-sized pieces with two forks.
Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings.