Fish Tacos with Cilantro Lime Sauce |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
3 fillets tilapia, halved lengthwise
1 cup Tequila lime 30 minute marinade
4 tablespoons extra virgin olive oil, divided
Kosher salt
Freshly ground pepper
6 corn or flour tortillas
1 cup shredded cabbage
Sauce:
1/2 cup light mayonnaise
1/2 cup light sour cream
2-3 tablespoons reduced fat milk
Juice of 1 lime
1/4 cup finely chopped cilantro
Kosher salt to taste
Freshly ground pepper to taste
In large resealable bag or medium baking dish, marinate tilapia in Tequila Lime marinade, and 2 tablespoons oil for 20-30 minutes. Add salt and pepper if desired. In a medium bowl, combine first five ingredients. Season with salt and pepper. Whisk ingredients until combined. For a smoother sauce with beautiful light green color, blend ingredients in a food processor instead of using a whisk. Taste sauce, and season with salt and pepper again if necessary. Transfer to serving bowl and set aside. Warm 1 tablespoon oil in a medium skillet. Add 3 halves of tilapia fillets to skillet. Sear tilapia 4 minutes. Flip each half with a spatula, and sear second side 4 minutes. Remove fillets from skillet and place on a serving platter. Add 1 tablespoon oil to warm pan and repeat with remaining 3 halves. Wrap tortillas in clean dish towel and microwave on high 30-45 seconds. To serve, place two warm tortillas on each dinner plate. Gently place one tilapia half on center of each tortilla. Season fish with a pinch of salt, if desired. Sprinkle 2-4 tablespoons shredded cabbage over length of tilapia. Top with 2-3 tablespoons cilantro-lime sauce. Serve immediately. |
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