Fish Tacos with Creamy Lime Sauce

Spicy, fresh, and quick, these fish tacos make for a great weeknight dinner. And because I cook the tilapia in a skillet with just a little vegetable oil and seasoning rather than breaded and fried, it’s also pretty healthy!

INGREDIENTS:

• 2 tilapia filets
• 1 tsp cayenne
• 1 tsp cumin
• Salt
• Ground black pepper
• 2 tbsp vegetable oil
• 1 hot red pepper, seeded and sliced thinly
• 1 jalapeno, seeded and sliced thinly
• 1 avocado, sliced
• Red cabbage, shredded
• 1 lime
• 1/2 c cilantro, chopped
• creamy lime sauce
• corn tortillas

PREPARATION:

Season the fish on both sides with the cayenne, cumin, and some salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat.

Cook for about 5 minutes on each side, or until the center is white and no longer opaque.

Remove to a cutting board to cool, then slice into strips.

Place 2 tortillas at a time on a plate in between damp paper towels. Microwave for 10 seconds, just to warm them up so they don’t break easily.

Assemble your tacos: Place strips of tilapia on each tortilla and top with cabbage, sliced peppers, cilantro, avocado, and drizzle with creamy lime sauce. Squeeze some fresh lime juice on top and devour!