Fish Tacos

Name: Fish Tacos
Yield: Makes 4 Servings
Ingredients: Ground cumin, ¼ teaspoon; Tilapia, cod, or other mild white fish fillets, 1 lb (500 g), pin bones removed; Fresh cilantro (fresh coriander), 2 tablespoons coarsely chopped; Sour cream, ⅓ cup (3 oz/90 g); Lime juice, from 1 lime; Olive oil, 1 tablespoon; Corn tortillas, 12; Green cabbage, 2 cups (6 oz/185 g) finely shredded; Fresh tomatillo salsa, 1 cup (8 fl oz/250 ml); Salt; Dried oregano, ¼ teaspoon

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Tilapia, cod, or other mild white fish fillets, 1 lb (500 g), pin bones removed

Dinner
Fish course
Pescatarian
Gluten-free

Method

Season the fish

If using tilapia, split the fillets lengthwise along the seam. Place the fish on a plate. In a small bowl, combine the cumin, oregano, and ½ teaspoon salt. Sprinkle over both sides of the fish. Drizzle with the oil and lime juice.