The Best Fish Tacos

This recipe is inspired by the delicious dinner my sister made for us when I visited with Oliver last weekend. The secret is in the complex flavors in the sauce… it’s really a winner! I only tweaked a few things; of course feel free to adapt to your own preferences or what you have lying around. Fish tacos are, in my opinion, the perfect summer meal. They are light and fresh, and pair especially well with an ice cold Corona and plenty of limes to squeeze on top!

Fish Tacos

• 4-8 tilapia fillets, seasoned (I highly recommend Trader Joe’s Garlic Chili Tilapia)
• 1/2 head red cabbage
• 1/2 head savoy cabbage
• 2 limes (at least)
• 2 Tbsp red wine vinegar
• 2 tsp sugar
• soft corn tortillas
• 2 avocados, sliced thinly

For Sauce

• 1 cup sour cream
• 1 lime, squeezed
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp dill
• 1/2 tsp oregano
• 1/2 tsp ancho chile powder
• 1 tsp capers, chopped
• 1 Tbsp cilantro, chopped
• 1 Tbsp chives, chopped

Make sauce a day ahead if possible so flavors can meld overnight. To assemble, mix all spices together and set aside. Stir spices into sour cream, then add capers, cilantro, and chives and mix until well incorporated. Cover and refrigerate.

Make the cabbage slaw. Finely chop both cabbages and toss with red wine vinegar and sugar. Marinate while fish is cooking.

Preheat oven to 350. Butter a 9 x 13 casserole dish and place seasoned tilapia fillets on top. Add a pat of butter on top of each fillet, and bake for 30 minutes. Warm tortillas in oven for about 5 minutes.

Assemble tacos. I prefer to put the sauce down first, then some fish, cabbage slaw, and a slice of avocado (though my boys pleaded for guacamole on theirs, of course). Top with a nice squeeze of lime and try not to devour the entire platter by yourself. Thanks, Krista, for a great recipe.