Fish Tacos

Who feels like a great fish recipe? Fish and tacos are great! Am I right or am I right? So what is better than fish tacos?

Fish Tacos:

Ingredients:

For the fish:

◾ 1 pound tilapia or cod* (wild caught preferable)

◾ 1 tablespoon chili powder

◾ 1 teaspoon cumin

◾ 1 teaspoon paprika

◾ 1 teaspoon kosher salt

◾ ½ teaspoon garlic powder

◾ ½ teaspoon onion powder

For the fish sauce:

◾ 1 tablespoons lime juice

◾ Zest of ½ lime (½ teaspoon)

◾ ¼ teaspoon garlic powder

◾ ½ cup sour cream

◾ 1 to 2 teaspoons Cholula hot sauce

◾ ¼ teaspoon kosher salt

For the tacos:

◾ 3 cups red cabbage (shredded)

◾ 1 shredded carrot

◾ 1 green onion

◾ 2 ½ tablespoons lime juice

◾ ¼ teaspoon celery salt

◾ ¼ teaspoon kosher salt

◾ Fish Taco Sauce

◾ 8 corn tortillas

◾ Chopped cilantro

◾ Lime wedges

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.

For the Fish:

2. Place thawed fish in a small bowl.

3. Mix together the dry rub: chili powder, cumin, paprika, onion powder, and garlic powder.

4. Pat fish dry.

5. Sprinkle with 1 teaspoon kosher salt, then pat it in.

6. Add the seasoning. Pat it to cover fish.

7. Place fish on parchment lined baking sheet.

8. Bake for approximately 10 minutes (until tender).

9. Broil for approximately 2 minutes (until top is lightly browned).

For the Slaw:

10. Thinly slice cabbage.

11. Shred carrot.

12. Thinly slice green onion.

13. Place the veggies: cabbage, carrots and green onion in a bowl. 14. Mixin lime juice, salt as well as celery salt.

15. Serve immediately.

->Slaw has moisture as it sits. If you plan to let it sit, serve with slotted spoon to strain out excess moisture.

For the Sauce:

16. Zest lime, and then juice it.

17. Combine the lime juice and zest with sour cream, hot sauce, garlic powder, and salt.

->Store refrigerated for approximately 2 weeks.

18. Warm the tortillas.

19. Assemble the tacos by topping the tortillas with fish, slaw, as well as the sauce.

-> You can also top with a spritz of lime and the chopped cilantro.