Fish Tacos

I've never been a real big fan of fish, but we've been trying to add more to our diet.  I like tilapia due to it's mild flavor so when I saw it on sale I picked up a couple filets.  Kevin and I first had fish tacos when we were on vacation a while back.  Since we really enjoyed them, I figured this would be a way to prepare the tilapia.  

I tasted the cooked fish on its own, it was clean with a hint of the lime flavor.  Once you add some of your favorite taco toppings you'll lose that subtle lime flavor, but you can pump it up with a squeeze of lime over your taco.

I've always been afraid of cooking fish because of the smell it might leave in the house.  I was really happy that the kitchen didn't stink afterwards.

Fish Tacos

Adapted from Not Eating Out in New York (marinade) and Steamy Kitchen (sauce)

Yield:  about 8 tacos (4 servings)

1 1/2 lb white fish (I used tilapia)

Salt and Pepper

1 lime

2 Tbsp olive oil

1 cup sour cream

1/2 tsp paprika

1/2 tsp garlic powder

1/8 tsp kosher salt

1/4 tsp chili powder

2 Tbsp oil

For Assembly/Garnish:

Corn or Flour Tortillas

Guacamole or Sliced Avocado

Cilantro

Fresh Salsa

Lime Wedges

Sprinkle the fish with salt and pepper, the juice of a lime and olive oil.  Cover and set aside in the fridge while prepping other ingredients.  (If you don't want to marinate it, you can sprinkle the fish with chili powder or taco seasoning right before cooking.)

For the sauce, stir together the sour cream, paprika, garlic powder, salt and chili powder.  

Warm the oil in a pan (or brush oil lightly on a piece of foil on a grill) on medium heat.  Add the fish and cook for 2-4 minutes per side.  Don't move the fish more than you need to as it will break apart easily.

Place the cooked fish on a serving platter and break it into large chunks.  Serve immediately with your favorite combination of tortillas, sauce and garnishes.