Fish Tacos with Lime Crema

This is the summer of Fish Tacos. Everywhere I look, in every magazine and on every menu I see fish tacos touted. Well, they have been on my list to make since last summer, so I'm a trail blazer right :)? Something about tacos have always appealed to me. The mix of textures and flavors, spicy and cool and of course how messy they are when you eat them. Messy eating is just fun! There are many ways to make a fish taco- some people fry the fish, some people batter and then fry the fish, some grill it and some bake it. Some add complicated salsas and slaws and pile them so high you can barely taste the fish. This is how I like them. Spicy fish, just a little crunchy, lightly seasoned cabbage, creamy avocado, and some lime crema to cool off the heat that the Sriracha adds. An explosion of flavor in your mouth with every bite. They are the perfect light and easy summer meal. Enjoy!


6 pieces tilapia or another firm white fish such as halibut
1 lime (or small lemon)
1 tsp chili powder
1 tsp granulated garlic powder
1 tsp cuimin
1 tsp smoked paprika (use regular if you don't have smoked)
1 tsp salt
1/4 tsp pepper
1/2- 1 Tbl Sriracha (or your favorite hot sauce)
Red Cabbage Slaw (see below)
Lime Crema (see below)
1 ripe avocado , diced
1 large tomato, diced
10-12 flour tortillas for serving

Preheat the oven to 350. Place the tilapia in a pan and squeeze the lime over it. Sprinkle over the chili powder, garlic, cumin, paprika, salt and pepper and add the sriracha. Mix well and bake for about 12-15 minutes until the fish is opaque and ready.


For the red cabbage:
3 cups red cabbage, shredded
2 Tbl rice vinegar
1 Tbl oil
1 tsp sugar
salt and pepper to taste

Toss all ingredients together.

For the Crema:
1/2 cup sour cream
1 lime, zest and juice
1 clove garlic, minced
1 scallion, sliced
1/4 cup cilantro or parsley, chopped
salt and pepper to taste

Whisk all ingredients together.


To assemble the tacos, place some fish at the bottom of a tortilla. Top with red cabbage, drizzle the crema over it and top with avocado and tomato. Fold up and devour!