One of my favorite summer dishes is fish tacos. This fish recipe is also a great one to make in the fall, when cabbage is practically free!
Ingredients:
- 8 small corn tortillas (or flour, if you must)
- 4 -5 tilapia fillets
- garlic (as much as you like), pressed
- lime juice from a couple of limes
- 2 tablespoons southwest seasoning
- 1 tablespoon olive oil
- 1 tablespoon cumin
- salt
- 1/4 - 1/2 head of cabbage
- 1 onion
- Optional Toppings: cilantro, shredded cheese, sour cream, guacamole, minced onions, salsa
Directions:
- Heat the oil in a nonstick pan over medium high heat. Add tilapia.
- Add half of each of the lime juice, salt, cumin & southwest seasoning. Cook for 2-3 minutes.
- Flip the fish and season with other half of juice, salt, cumin, and southwest seasoning. Cooking until golden. Remove to a plate.
- In the same skillet, cook the cabbage and onions until soft. Add the pressed garlic at the end if you like it strong, or earlier if you prefer it mild.
- Break up fish and mix in with vegetables.
- Heat tortillas in the microwave. (Or you can do it in the pan if you’re a real go-getter!)
- Fill tortillas with a portion of fish & then top this with desired toppings. (Honestly, the only topping I like on these is cilantro and maybe a little salsa. At our house we don’t really bother with the traditional toppings for fish tacos because they’re so flavorful on their own!)
Enjoy!
Note: Sometimes, if I can find them, I add those little matchstick cut carrots that come packaged in the produce section. They add a nice color element to the dish. If you have a julienne tool, you could also do some carrots that way. It makes the dish a little prettier, but it’s totally optional.
