Fish Tacos
Ingredients:
1 1/2 lbs tilapia
1/2 cup olive oil
4 limes, juiced
2-3 cloves garlic, minced
chili powder, to taste (substitute paprika or a combination of chili powder and paprika, if you want to dial down the spice)
1/2 teaspoon salt
fresh cracked pepper, to taste
12 tortillas, flour or corn
Toppings: (all are optional)
tomatoes, seeded and chopped
fresh jalepeno, finely minced (remove seeds to dial down the heat)
cilantro, chopped
red onion, thinly sliced
cabbage, shredded
Sauce:
1/2 cup sour cream
2 cloves garlic, finely minced
1 tsp fresh lime juice
chipolte chili in adobo, minced (or a splash of Chipolte sauce– or ancho chili powder, to taste)
pinch of salt
Marinate tilapia for at least 30 minutes (but not more than 2 hours) in a non-reactive bowl in lime juice, garlic, olive oil, chili powder/paprika, salt and pepper. Either grill, broil or pan cook until fish is cooked through and flaky. Prep all toppings and mix sauce ingredients together. Heat tortillas over the grill, in a non-greased saute pan, or in the microwave. Allow each person to assemble their own taco, enjoy!
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