These tacos were introduced by my dad when he found this recipe in the newspaper. I was skeptical at first; fish tacos just didn't seem like an appealing idea. However, once I tried it, I instantly became a fan. These are so delicious and good even for those that are not fish lovers. The thing that really makes these tacos so yummy is the sauce, it is what ties it all together.
Recipe from: Boyd Reschke
1/4 cup nonfat sour cream
1/4 cup nonfat mayonnaise
2 Tbsp. chopped cilantro
1 tsp. chili powder
1 Tbsp. lime juice
1 tsp. extra-virgin olive oil
1/2 pound fish fillets (I like tilapia, mahi-mahi or halibut)
4 white corn tortillas
1 c. shredded cabbage
1/2 avocado, thinly sliced
4 lime wedges
1/4 c. onion, thinly sliced
1/2 c. chopped tomato
Mix sour cream, mayonnaise, cilantro, and 1/2 tsp. chili powder in a medium bowl. Brush lime juice and oil mixture over fish. Place fish on broiler pans and cook 3 to 4 inches away from heat for 5 minutes. Turn and broil 5 more minutes, until fish flakes easily with fork. Meanwhile, heat tortillas one at a time in a nonstick skillet preheated over medium-high heat. Cook for about 30 seconds on each side, or until hot and pliable. Keep warm. Break fish into large flakes, and spoon into tortillas. Top with cabbage, avocado slices and a scant tablespoon of sour cream sauce. Serve with lime wedges, onions and tomatoes.
