fish tacos with cilantro lime rice

fish tacos with cilantro lime rice (serves 4)

fish taco sauce (make the night before so flavors can come together)

1/2 cup sour cream

1/2 cup mayo

1/2 lime

1/2 tsp cumin

1/2 tsp ground coriander

1/2 tsp dried dillweed

1/2 tsp dried oregano

1/8 tsp chili powder

1/8 tsp cayenne pepper

1/4 tsp siracha

mix sour cream and mayo. squeeze lime juice and mix. add remaining spices and mix.

tortillas

follow sam’s flour tortillas recipe for the perfect tortilla.

fish tacos

4 standard size filets of white fish (i used tilapia)

salt and pepper

3 cups cabbage, shredded

2 tbsp veggie oil

1/2 lime

salt and pepper both sides of filets.  heat large pan over medium heat and spray with non-stick cooking spray. place fish in pan and cook for 4-5 minutes each side, no longer. you want a filet that will flake with a fork, and that’s all it takes.

in medium bowl mix cabbage with oil and juice of lime.

to assemble taco, use 1/2 a filet per tortilla, and place pieces of fish down center of tortilla. top fish with 1/4 cup cabbage and place a line of sauce on top of cabbage. serve with lime wedges to squeeze over taco.

cilantro lime rice (think chipotle’s rice)

3 cups basmati rice, cooked

1/2 lime

1/4 cup fresh cilantro

2 tsp veggie oil

in medium bowl combined cooked rice, (i cheated and used the microwave kind!) juice of lime, cilantro, and oil, toss until completely mixed. add salt to taste.

and make sure to wash all of this down with a nice cold margarita!

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