how to make fish tacos

Cait's Plate: Tacos with a Twist

Every other week, Caitlin Grams of  Caitlin Lives Well, is bringing us delicious recipes inspired from her New Year's Resolution "to make one new recipe a week".  Our mouth is watering just reading this week's recipe. Enjoy!


Fish Tacos

A 60 degree day in the middle of winter calls for a lighter meal, especially after a tough workout. Often when I'm in training I'm looking for dinners that are going to provide as much nutritional value as possible while still being quick,easy and having few ingredients.  Tilapia is a good choice because it is a great source of protein but low in calories and fat (not to mention it has low levels of mercury). This meal comes together super fast and the flavor is awesome.

Fish Tacos (serves 2)

Main Ingredients:
3 filets of tilapia
1 tablespoon olive oil
6 corn tortillas
1 package coleslaw mix or shredded cabbage

For the Marinade:

2 limes, juiced
2 teaspoons cumin
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon Chipotle Tabasco 
3 cloves garlic, pressed
1 tablespoon honey
salt and pepper to taste

Lime Sour Cream:
1/2 cup sour cream (I use light sour cream)
1 lime, juiced plus zest

Optional toppings:
Salsa verde
Pepperjack cheese, shredded

Combine the ingredients for the marinade and marinate the tilapia for at least 30 minutes. Heat olive oil in pan over medium high heat and add tilapia with marinade. Cook covered for 5-10 minutes, removing the lid for the last few minutes to reduce the sauce until the fish is firm and flaky - no need to flip. Mix ingredients for lime sour cream. Warm corn tortillas in pan for 1 minute on each side. Add half a filet to each tortilla and cover with a handful of cabbage. Add toppings of your choice and enjoy!