Fish Tacos
Ingredients for Best Fish Taco Sauce: 1/2 cup low fat sour cream 1/3 cup Mayo 2 Tbsp lime juice (from 1 medium lime) 1 tsp garlic powder 1 tsp Sriracha sauce, or to taste |
4 pieces firm white fish (e.g haddock, cod, or tilapia)*
1 egg 1⁄2 cup flour 8 whole wheat tortillas Toppings 1 cup purple cabbage shredded 1 avocados 2 Limes 1 juiced, 1 cut into pieces 1/4 cup Red Onion finely chopped 2 Plum Tomatoes seeded and chopped 1/2 cup Cilantro 
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Directions
1. Crack the egg into a bowl and beat with a fork. Sprinkle the flour onto a plate.
2. Dip the fish in egg and then immediately transfer to the plate with the flour. Lightly dredge the fish in flour
4. Place a small amount of cooking oil in a pan over medium heat.
5. Cook the fish, 3-5 minutes per side (depending on thickness) to get a nicely browned coating.
6. Let the fish rest for a few minutes and either shred with a fork or cut into pieces.
7. Combine all the taco sauce ingredients: 1/2 cup low fat sour cream, 1/3 cup Mayo, 2 Tbsp lime juice (from 1 medium lime), 1 tsp garlic powder, 1 tsp Sriracha sauce, or to taste in a medium bowl or a large measuring cup and whisk together until well blended.
8. Toss the cabbage with the juice of 1 lime, salt and pepper
9. In separate bowls, place the tomatoes, avocado, onion, cabbage, cilantro, and taco sauce for everyone to build their own taco.
9. In separate bowls, place the tomatoes, avocado, onion, cabbage, cilantro, and taco sauce for everyone to build their own taco.
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Note: If you're short on time, you can substitute a lightly battered frozen fish product. I used "lightly dusted lemon sole" from Marks and Spencer and it turned out great!
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