This is probably one of my most favorite Mexican dishes. So tasty and so simple.
Use whatever fish is easiest for you. Tilapia is my favorite but wild caught canned salmon is the quickest. Cod is a good inexpensive choice.
4 fillets of tilapia
8 corn tortillas
About 1 cup shredded cheese (omit if you are dairy sensitive)
1/2 cup shredded cabbage (lettuce works too)
1/2 sour cream (unflavored chevre or dripped goat yogurt for the dairy free)
1/2 cup green salsa
2 tbsp lime juice or lemon juice
1/2 cup chopped cilantro
chopped tomatoes and lemon slices for garnish
To prepare tilapia, I like to saute them or oven bake them with a splash of white wine.
Heat oven to 350. Lay tortillas out flat on cookie sheet. Spread 1/2 a fillet or about 1/4 cup salmon down center of each tortilla and sprinkle cheese
on top. Place in oven until cheese melts, about 5-10 min.
While heating tacos, prepare dressing by folding together sour cream, salsa, lime juice and cilantro .
Remove from oven. Top each taco with a couple spoonfuls of dressing mixture, cabbage and tomatoes. Fold in half and serve.
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