INGREDIENTS
(boneless, skinless, cut into 2-inch pieces)
2 TBSP Olive Oil
¼ CUP Sour Cream
1 Lime (half finely zested and juiced,
half cut into wedges)
Hot Sauce, to taste
12 Corn Tortillas
1 Head Cabbage (red or green),
thinly sliced
1 CUP Cilantro, chopped
1 Onion, finely chopped
Salt and Pepper, to taste
STEPS
1. Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
2. Combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges.
TIPS
1. Cabbage replaces lettuce in this dish for a heartier filling.
2. Feel free to decrease the number of tortillas to make portions larger.
3. Try replacing sour cream with Mexican Cojita cheese for a more authentic feel.
3. Try replacing sour cream with Mexican Cojita cheese for a more authentic feel.
Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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