Best Thursday Ever!

That is what Jason said when I told him this morning that we were having fish tacos for dinner. You know that game where people ask you if you were stuck on a desert island and you could only eat one thing for the rest of your life, what would it be? For Jason, I am pretty sure the answer would be fish tacos. Last year he went to San Diego for about 48 hours for a work trip and had fish tacos for dinner both nights. Fried, grilled, blackened…it doesn’t matter. If they are on the menu, he’s ordering them.

So I was not surprised when he came in from work last week with the latest edition of Everyday Food in his hand (90% of the time he gets the mail on his way in), pointed to the cover photo of…wait for it….fish tacos, and asked (very nicely) if I could please make those for dinner SOON.

How could I say no?

While I don’t know how authentic these fish tacos are (not being the connoisseur that he is), they were pretty easy to make. The ingredients are simple--broiled tilapia, red cabbage, chopped onion, and cilantro in a corn tortilla topped with a sauce made from sour cream, lime, and hot sauce (and I threw in a little cilantro—it just seemed like the right thing to do).  The verdict? According to Jason they were “excellent." He particularly enjoyed the sour cream sauce (as did I...the added cilantro was a good call). The only mistake-- not making much of a side dish to with it. I forgot that at restaurants we usually eat a basket of chips and salsa in addition to the tacos. Good thing we have some Ben and Jerry's Jamaican Me Crazy sorbet in the freezer!

Why do they call it red cabbage when it's really purple?

 

Fish Tacos with Cabbage and Lime
Adapted (a smidge) from Everyday Food
Ingredients:
2 fillets of boneless, skinless tilapia fillets, cut into thin strips
1 TBL olive oil
Salt and pepper
¼ cup sour cream (I used the light variety)
1 lime, one half finely zested and juiced with the other half cut into wedges
Hot sauce
6 corn tortillas
½ small head red cabbage, thinly sliced
½ cup fresh cilantro, chopped
½ small white onion, finely chopped

1.Heat broiler with rack in highest position. Pat fish dry and place on rimmed baking sheet. Drizzle with oil and season with salt and pepper. Broil until fish is brown on top and cooked through (about 5 minutes or less if you have really thin fillets like I did)
2.Meanwhile, in a small bowl, combine sour cream, lime zest and juice (from half of the lime), about half of the chopped cilantro, and a few dashes of hot sauce. Season with salt and pepper.
3.Warm corn tortillas over gas burner (if you have it) or heat in the oven for 5 minutes until pliable.
4.Build your tacos—add fish and top with cabbage, cilantro, onion, and sour cream sauce. Serve with lime wedges.