Fish Tacos

Adapted from Annie's Eats


1 tbsp freshly squeezed lime juice

2 tbsp extra virgin olive oil, divided

2 tbsp fresh cilantro, minced

1/4 tsp ground cumin

2 cloves garlic, minced

1 (5-7 oz) fillet of white fish (I used Basa)

salt to taste


Cilantro Cream Sauce:

Juice of 1 lime

2 tbsp fresh cilantro, minced

6 oz sour cream

1 clove garlic, minced

freshly ground black pepper to taste


For serving:


Green onions, sliced


Pico de Gallo




Combine the lime juice, 1 tbsp of olive oil, cilantro, cumin and garlic in a shallow plate.  Whisk together.  Place fish in dish and turn to coat.  Let marinate 15-30 minutes.

While the fish is marinating make the cilantro cream sauce.  Combine all the ingredients in a small bowl until combined.  Refrigerate until ready to serve.

Heat the remaining 1 tbsp of oil in a skillet over medium-high heat until shimmering.  Add fish and do not disturb for 3 minutes.  Flip the fish and cook for another 2-3 minutes.  Remove to plate and season with salt.  Let fish rest for a few minutes and then using two fork shred into bite-size pieces.

Heat tortillas on a dry non stick skillet until nicely browned on both sides.  Add fish, desired toppings and the cilantro cream sauce.  Enjoy!