Fish Tacos

Fish Taco Ingredients:

corn tortillas 10-12

1 1/2 lb tilapia whole or sliced into strips

1/2 tsp ground cumin

1/2 tsp chili powder

sprinkle of cayenne pepper (optional)

1 tsp salt

1/4 tsp black pepper

1 Tbsp Olive oil

1 Tbsp unsalted butter

Fish Taco Toppings:

4-6 brussels sprouts, sliced on a mandoline 

2 medium avocado, sliced (avocado)

2 tomatoes, diced (optional)

a thinly sliced shallot or green onions or salsa if you have it

finely chopped poblano pepper if available

1/2 bunch Cilantro, longer stems removed

1 lime cut into 8 wedges to serve

Fish Taco Sauce (Crema)

Ingredients:

1/2 cup sour cream

1/2 cup heavy cream

1/4 teaspoon kosher salt

2 Tbsp lime juice, from 1 medium lime

1 tsp garlic powder

1 tsp Sriracha sauce, or to taste

Instructions

Make crema ahead of time (2 hours at room temp then into fridge)

Line large baking sheet with parchment. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia. Toss with flour.

Lightly drizzle fish with olive oil. Bake at 375 for 18-20 min. To brown edges, broil for 3-5 minutes at the end if desired.

To serve the tacos, toast the corn tortillas on a large dry skillet or griddle over medium/high heat or butter and heat them as we prefer.

To assemble: spread a blob of crema on the tortilla, then add pieces of fish then the remaining ingredients and serve with a fresh lime wedge to squeeze over tacos if desired.

-Kate with guidance from web author natashaskitchen.com and the New York Times