Fish Tacos

My husband really likes Tilapia so I've been looking for recipes that I think he might enjoy. I came across this recipe in Parade Magazine back in late 2009. It looked easy enough to make so I've finally decided to give it a try. I decided to use regular tortillas instead of the whole grain tortillas we always use. I diced up roma tomatoes, fresh cilantro and red onion. I mixed the salsa and sour cream to make a zesty sauce and I completed the meal by brushing the fish with a little EVOO and S&P and tossing it in the pan. Wow! It's really just that easy. After the fish came out of the pan, I drizzled fresh lime juice on it, then let it rest for a few minutes before flaking. Does fish even have to rest?

The result, as reviewed by my husband, was fantastic...minus one thing...it wasn't very hot. I have found an issue with blogging. I plate up dinner and then spend time photographing it, then I serve it. Oops! After putting effort into making a nice tasting, visually appealing meal, the effort is practically wasted if it's not served at the ideal temperature. I won't make that mistake again! Thankfully it was good enough that he ate everything that I prepared. I even made a couple with no fish (being a vegetarian and all) and it was so good! Everything was fresh and the flavors worked so well together. I'll make it again and skip the camera work.

Ingredients:
8 - 6" flour tortillas
1/2 cup sour cream
1/2 cup salsa
S&P
3 - 8oz fish fillets (tilapia, haddock, flounder)
2 tbs EVOO
Juice of 2 fresh limes
1 small red onion, thinly sliced
2 ripe roma plum or beefsteak tomatoes, diced
2 cups red cabbage, finely shredded (optional)
fresh cilantro leaves

Instructions:
1. Preheat oven to 300F. Stack the tortillas on top of each other and wrap in foil. Place in oven while you prepare the fish.
2. Whisk together sour cream and salsa in a small bowl; season with S&P. Cover and refrigerate.
3. Heat a grill pan or nonstick pan over medium-high heat. Brush the fish on both sides with oil and season with S&P. Cook the fish until golden brown on both sides, about 4 minutes per side. Remove to a plate; drizzle with lime juice. Let rest for 5 minutes. Using a fork, flake the fish into large pieces.
4. To serve: Put some fish in the center of the tortilla and top with onion, tomatoes, and cabbage, then drizzle with sou-cream sauce and cilantro leaves.