Ingredients
Fish:
· 1 pound of white fish filets (White snapper. Yellow Tail, Porgy, Grouper)
· 1 packet of Taco seasoning, enough to coat the fish
· 1 teaspoon salt
· Black pepper to taste
Taco Dressing:
· 1/2 cup sour cream
· 1/4 cup mayonnaise
· 3-4 tablespoons lime juice (from 2 limes)
· 1 teaspoon hot sauce, optional
Toppings:
· 1/2 small head of red cabbage, shredded (about 4 cups)
· 12 taco-sized corn or flour tortillas
· 1 avocado, sliced
· 4 radishes, thinly sliced
· 4 spring onions, thinly sliced
· 1/3 cup roughly chopped cilantro
– Fetta cheese (optional)
In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if used) for the taco sauce. Stir until combined and set aside.
In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat and add more taco sauce if you like. (The cabbage shouldn’t be dripping with sauce; aim for a very thin coating.)
Sprinkle the fish on both sides with taco seasoning, salt, and pepper. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated.
Warm a large cast-iron or nonstick skillet on the stovetop over medium-high heat. When hot, add one tablespoon of olive oil and tilt the pan to entirely coat the bottom.
Add the fish to the pan and cook for 2 minutes. Flip the fish and cook another 2 minutes. Flip and cook 1-2 minutes longer if needed; the fish is done when it is opaque all the way through and breaks apart easily. If any smaller, thinner pieces of the fish start to break off as you flip, just scoop them out and transfer them to a serving platter.
