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 

​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. 

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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