We know the official start of summer is a month away, but just the idea of summer has us itching for it to get here ASAP! A light, tasty meal centered around these super-quick, super-easy fish tacos makes it feel like summer has already arrived. Load up the table with tortilla chips, salsa, and guacamole and you've got a summer-fresh dinner in no time. Add a pitcher of homemade frozen margaritas (made with seltzer or tequila), and you've got a party!
Servings: 8 (makes 16 tacos)
4 tilapia fillets
¼ tsp. ground cayenne
½ tsp. garlic powder
½ tsp. cumin
½ tsp. salt
½ tsp. pepper
3 c. green cabbage, shredded
½ c. red onion, diced
1 c. sour cream
¼ tsp. salt
Juice of 1 lime
Combine green cabbage, red onion, sour cream, lime juice, and salt in a large bowl. Chill until ready to serve.
In a separate bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
Coat a frying pan with non-stick spray. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
Break apart the fillets into bite-size pieces using a fork.
Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
Garnish with cilantro and lime juice.
Recipe provided by Tasty.