I have several magazine subscriptions and the ones that aren’t entirely devoted to food and recipes do include recipes and by the time I’ve gone through them, they are inevitably bristling with pieces of paper I’ve used to mark those I want to try and never do. Every once in a while, however, a recipe jumps out at me and I can’t stop thinking about it until it has been made.
Enter the May edition of Everyday Food. As soon as I saw these fish tacos on the cover, my heart began to sing. They were so colorful and seemed a perfect spring/summer meal. I had to make them.
I mostly followed the recipe except I did something a little different with the sour cream, using a recipe from my friend, Kitty, whom I owe a sincere thanks to. It is the closest thing she’s found to the cream they serve on fish tacos in Baja California and while I wouldn’t have a clue as to whether it tasted the same or not since I’ve never been to California, I can attest that it is delicious on these tacos!
From start to finish, this meal was on the table in fifteen minutes. So easy! So simple! So gorgeous! So light! So delicious! I often forgo simple recipes like this, believing that the more time and effort and ingredients that is involved makes the end product that much better. As this recipe proves, that’s not always the case.
1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2 Tablespoons extra-virgin olive oil
coarse salt and fresh cracked pepper
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion, finely chopped
lime wedges, for serving
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
Pinch of salt
Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
Meanwhile, mix the Baja Cream ingredients together and set aside. Toast corn tortillas over a kitchen burner using tongs or wrap a stack of 6 at a time in damp paper towels and heat in the microwave for 40 seconds to 1 minute. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with Baja cream and lime wedges. SERVES 4.
Per serving (3 tacos): 440 cal; 14.9 g fat (4.2 g sat fat); 35.9 g protein; 42.8 g carb; 6.9 g fiber (NOTE: NUTRITIONAL STATS ARE BASED ON THE ORIGINAL RECIPE, WHICH ONLY USES 1/4 CUP OF SOUR CREAM. I know, who could possibly only use ONE teaspoon of sour cream on their taco?! I need at LEAST a tablespoon-hahahahaha!)
Recipe source: adapted from “Fish Tacos with Cabbage & Lime” from Everyday Food, May 2010