Fish Tacos with Jalapeno Lime Sauce

• Produce

  • 1 tbsp Cilantro, fresh
  • 1 Cilantro, fresh
  • 1 tsp Jalapeno
  • 1 Lime, large wedges
  • 1 cup Red or napa cabbage

• Condiments

  • 1 tbsp Lime juice, fresh
  • 2 tbsp Mayonnaise

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 5/8 tsp Kosher salt
  • 1/4 tsp Paprika, smoked

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 8 Corn or flour tortillas

• Dairy

  • 1/4 cup Sour cream

• Other

  • 1 lb Cod or tilapia or 4 4 oz. fillets

Found on yourhomebasedmom.com

Description

Ingredients

• ½ tsp kosher salt
• ½ tsp cumin
• ¼ tsp smoked paprika
• ⅛ tsp cayenne pepper
• 1 lb. cod or tilapia or 4 4 oz. fillets
• 2 Tbsp olive oil
• ¼ cup sour cream
• 2 Tbsp mayonnaise
• 1 Tbsp fresh lime juice, about ½ large lime
• 1 Tbsp minced fresh cilantro
• 1 tsp finely minced jalapeno
• ⅛ tsp kosher salt
• 8 corn or flour tortillas
• 1 cup finely shredded red or napa cabbage
• fresh cilantro, chopped
• 1 large lime, cut into wedges

Directions

• In a small dish, stir together the salt, cumin, paprika and pepper.
• Sprinkle the fish on both sides with the mixture.
• Head oil in a large nonstick skillet over medium high heat. (I used my cast iron pan)
• Arrange the fish across the pan and let it cook, without touching it for 2 minutes.
• Slide a thin spatula under the fish and flip.
• Continue cooking for 2-3 minutes.
• Fish is done when it is opaque and flakes easily with a fork.
• Remove the cooked fish to a plate.
• Use two forks to flake it apart gently, leavingh plenty of bite size pieces.
• Make while fish is cooking or ahead of time and refrigerate. Stir together the all sauce ingredients and set aside.
• To serve, place a scoop of fish on each tortilla. Top with the cabbage and drizzle with sauce.
• Sprinkle with cilantro.
• Serve with lime wedges on the side.