Tuesday, January 31, 2012
1 lb white fish (so far I've tried tilapia and halibut, both were great!)
1 Tbs oil
Salsa or other toppings of choice
For the cilantro cream sauce (this really makes the tacos, so don't skip!):
1 small container sour cream
4 Tbs fresh cilantro, minced
2 Tbs lime juice
2 cloves garlic, minced
Cook the fish in a frying pan over medium heat with the oil. It should only take about 3 minutes per side. Fish is done when it begins to flake apart easily.
To make the cilantro cream sauce, simply mix together all the ingredients listed.
Shred the fish and serve in the tortillas with toppings of choice. I decided to serve mine with my favorite fresh avocado salsa, which I thought was perfect!
Note: the original recipe calls for marinating the fish prior to cooking, but I find that the toppings (cilantro and lime sour cream mixture plus the salsa) have all the flavoring you need, so I save time by skipping that step.
Adapted from this recipe.