Fish Tacos

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I made fish tacos this week to satisfy a mexican food craving. I combined a few recipes and the end result was a delicious and flavorful taco. Although it is not pictured, the cilantro-lime crema is ESSENTIAL. Adapted from Cooking Light. Serves 4.

TACO INGREDIENTS
1 1/2 pound flakey fish (tilapia, red snapper)
1 lime, juiced
2 tablespoons orange juice
2 tablespoons taco seasoning
2 cups shredded cabbage
cilantro-lime crema
8 corn tortillas

Mix together the lime juice, orange juice, and taco seasoning and pour into a large ziploc bag. Add the fish to the bag, and seal the bag, taking all the air out. Marinade for 20 minutes.

Meanwhile, head the oven to 425 degrees and spray a cookie sheet with non-stick spray. Take the fish and place in a single layer on the cookie sheet and bake for ~9 minutes, or until flakey.

While the fish is in the oven, make the cilantro-lime crema by stirring together the following ingredients.

Cilantro-Lime Crema Ingredients
4 tablespoons sour cream
2 tablespoons mayonnaise
1/4 cup green onions, thinly sliced
1/4 cup cilantro, chopped
1 teaspoon lime zest
2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Once fish is cooked and cilantro-lime crema has been prepared, heat the tortillas according to package directions. Flake the fish and place into hot tortillas, top with shredded cabbage, and lime crema. Serve with any other toppings (guacamole, salsa, etc.) and enjoy!