Fish tacos are a favorite on restaurant menus, but who knew they'd be so easy to make at home? Simply season the fish, give it a quick sauté then layer with a creamy, smoky sauce and crunchy shredded cabbage for a restaurant style dish that's on the table in less than 20 minutes.
cost per recipe: $8.29
The price is determined by the national average.
cup sour cream
cup Pace® Pace® Chunky Salsa
teaspoon ground chipotle chile powder (optional, but we love its smoky flavor and bit of heat!)
tilapia fillets (about 1 pound)
teaspoon kosher salt
teaspoon ground black pepper
teaspoon ground cumin
tablespoon canola oil
teaspoons lime juice
flour tortilla or corn tortillas (6-inch), warmed
cup shredded red cabbage
Stir the sour cream, 1/4 cup salsa and the chipotle chile powder, if desired, in a small bowl.
Season the fish with the salt, black pepper and cumin. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 3 minutes. Using a spatula, turn the fish over. Cook for 3 minutes or until the fish flakes easily when tested with a fork. Drizzle each with 1/2 teaspoon lime juice.
Cut each fish fillet in half lengthwise, making 8 pieces. Spoon the sour cream mixture onto the tortillas. Place 1 piece fish into each tortilla. Top with the remaining salsa and the cabbage.