Fish Tacos

I LOVE fish tacos. They always remind of of sitting by the ocean and smelling the salty air, being in a foreign place with fresh produce and just having a good time.

I just recently saw this Taco Festival online last night that I REALLY want to go to some day, and the number one most searched for taco recipe? Fish! I don't think my tacos can compare to their seemingly gourmet ones, but they are delicious and the uncomplicated kind (which to me is better).

These tacos are great for quick dinners (not to mention so much healthier then most packaged quick dinners) and they can feed a lot of people if you are having a party.

Fish Tacos                                      Serves 4 -3 tacos each

2 lbs. fresh Tilapia fillets or any favorite fish

2 tbl butter, melted
1/4 tsp ground cumin
1/4 tsp garlic powder

8 " flour tortillas

2 cups shredded cabbage

2 green onions, sliced

salt

Sauce:
1/2 cup mayonnaise
1 fresh lime, juiced

Garnish:

sour cream

salsa

fresh lime wedges

1. Thaw fish if frozen and pat dry with a paper towel. Place on a cutting board and cut into diagonal 2" long strips. Spray a shallow baking dish that is big enough to fit all your pieces, lay fish inside dish.

2. Pre-heat your oven to 350F. In a small cup, combine butter, cumin and garlic, brush over fish. Bake for 6-7 minutes or until fish flakes with a fork.

3. Meanwhile, shred cabbage and slice green onions if you haven't done so already. In another small cup, combine lime juice and mayonnaise, set aside.

4. When fish are done, remove them the oven and lightly salt to taste. Warm your tortillas however you like. I like to take a small saute pan and turn the heat onto med-high. Place tortilla in the pan and let it warm one side until slightly puffy and dark spots appear on the tortilla, flip and do the same to the other side. This takes about 2 mins per tortilla.

5. Assemble tacos by taking a warm tortilla in the hand, slather a tsp-tbl of mayo-lime sauce on one side. Fill with a large pinch of cabbage, then 2-4 pieces of fish pieces. Top with green onions and other desired garnishes.

Calories calculated using Sparkrecipes Calculator: 423 Calories for 3 tacos, does not include salsa or sour cream.