Simple Fish Tacos

Simple Fish Tacos (pdf)

Makes: 6 servings (2 tacos per serving)
Preparation Time: 15 minutes
Cooking Time: 4 to 5 minutes

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons lemon juice
• 1 packet (1.25 ounces) taco seasoning
• ¾ cup sour cream
• ½ cup chopped, fresh cilantro (optional)
• Nonstick cooking spray
• 12 (6 inch) corn tortillas
• 1 pound tilapia fillets (4 fillets) frozen, thawed
• 2 cups shredded cabbage
• 2 large tomatoes, diced
• Lime wedges (optional)

Directions

1. Wash hands with soap and water.
2. Wash all produce under cold running water.
3. Collect, cut, and measure all ingredients before starting.
4. In a small bowl, mix oil, lemon juice, and 1 ½ teaspoons of taco seasoning. Set aside.
5. In another bowl, combine sour cream, cilantro (if using), and 2 T of taco seasoning mix. Set aside.
6. Spray a large skillet with cooking spray. Add tortillas to the skillet one at a time. Heat briefly on both sides over medium heat until warm and soft. Wrap in 2 layers of foil, put on a plate, and cover with another plate to keep warm.
7. Spray the skillet with cooking spray again. Place fish fillets in the skillet. Wash hands with soap and water before continuing. Cook over medium heat for 1 ½ minutes until golden brown, flip, and cook another 1 ½ minutes until golden brown on the other side.
8. Pour the lemon juice mixture over the fish. Cook for another 1 to 2 minutes, until internal temperature reaches 145F. When tilapia flakes easily with a fork, it is done. Break the fish into bite-sized pieces.
9. Fill tortillas with fish, and top with a bit of the sour cream mixture.
10. Top with shredded cabbage, diced tomato, and a squeeze of fresh lime (if using).
11. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.