Fish Tacos

Modified from website

Fish

1 1/2 lbs white fish (they used tilapia, I used rockfish and then halibut) fillets (you will want to cut into smaller pieces, especially if you are doing from frozen)

1/2 cup lime juice

1 tsp lime zest (so zest of one lime, juice it and then add some extra lime juice)

2 tsp chili powder

1 tsp garlic powder

1 tsp sea salt

Cream Sauce

1/2 cup sour cream

1/4 cup mayonnaise

1 tbsp lime juice

1 tsp lime zest (so I just zested/juiced one lime)

1/4 tsp cumin

1/4 tsp garlic powder

1/8 tsp cayenne pepper

1/4 tsp salt

For serving

Slaw (I like the slaw from this recipe)

shredded cheese

tortillas

Any other toppings you'd like

Place fish in a flat bottomed dish in one layer. Pour marinade over it. Let sit for 10 minutes, then flip and let sit for another 10 minutes. (So it being flat bottomed is especially important if it is frozen, otherwise not so much.)

Pour a cup of a water in the bottom of the instant pot. Place trivet in it. Place fish in one later, or spread out as much as possible. So this was hard since it was cut up, but I tried it one chunk and it didn't cook, so do cut it up and mess with it.

Cover and secure lid. I used the fish setting on the PC Quick Cooker and set to 2 minutes for fresh or 5 minutes for frozen (they said 4...which didn't cook it....so I'm thinking at least 5 next time, but honestly I will probably try to make sure to thaw as then the marinade soaks in better).

While is cooking, whisk ingredients for cream sauce

Hit cancel and let sit for 5 minutes, naturally venting then release rest of steam.

Break it up with a fork and serve on tortillas with sauce and other toppings.