Simple Fish Tacos

So maybe I have a slight obsession with all things that start with a ‘t’ and end with ‘aco’….and if it’s easy, I am sold.

We will usually eat fish taco’s during lunch when we are out together. Only one offspring will eat fish, so I have never bothered to make them. And the thought of fixing fish to taco’s kind of scares me for some reason. I know, I know….
So during my normal Everyday Food App stroll during carpool, I ran across this recipe, cray easy, crazy fast. And since I’m a little crazy, it’s like a marriage made in heaven. Or the looney bin.

The sauce is what makes this amazing…..About 15 minutes and an amazingly healthy meal? You betcha.

• 1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
• 2 tablespoons extra-virgin olive oil
• Coarse Salt and ground pepper
• ¼ cup sour cream-low fat if wanted
• 1 lime, half finely zested and juiced, half cut into wedges
• Green Hot Sauce, such as Green Pepper Tabasco
• 12 Corn Tortillas
• ½ small head red cabbage, thinly sliced
• 1 cup fresh cilantro
• Shredded Cheese
• Coconut Flakes
• 1 small white onion, finely chopped (I left this out)

1. Heat Broiler, with rack in highest position.
2. Pat fish dry with paper towels and gently coat with oil on a foil lined baking sheet.
3. Season with salt and pepper.
4. Broil fish until top is browned and flesh is opaque throughout, stirring or flipping if necessary, about 5-10 minutes.
5. While fish is cooking, in a small bowl combine sour cream, lime zest and juice, and a few dashes of hot sauce.
6. Season with salt and pepper.
7. If wanted, toast the tortillas (we opted not to, they tend to fall apart)
8. Divide fish evenly in tortillas and top with sour cream sauce, cabbage, cilantro, cheese, a bit of coconut flakes and onion if wanted.