Whenever cabbage shows up in the box, these tacos come out. From the first time I open the fridge to get the ingredients to the second we all sit down to eat is only 10 minutes if you do it right. It’s a light meal, perfect for summer, and only involves heat for a few minutes, so the kitchen won’t be turned into a sauna.
2 filets mild fish, I used tilapia
A drizzle of olive oil, salt and pepper
6 small (4″) corn tortillas
About a cup of cabbage, shredded
2-3 T chopped cilantro
1/2 c sour cream (I used homemade yogurt)
Rub both sides of the tilapia with olive oil, salt, and pepper. Place on a foil covered sheet and place under a broiler for 1-3 minutes. Flip the filets and broil another 1-3 minutes.
While the fish is broiling, wrap the tortillas in a damp paper towel and microwave for 30 seconds on high. I skipped this step for years and my tortillas fell apart in crumbles. This is an essential step to make them soft and pliable. Also chop the cabbage and cilantro. Arrange the tortillas on two plates. Spread with a dollop of sour cream. Sprinkle with cilantro and cabbage. When the fish is cooked so that it is easily flaked with a fork, divide it up over the tacos. Add a squirt of lime juice to each taco and eat up!