1-2 tbsp. Olive oil
Light Sour Cream
Salsa Verde (I used trader joe’s salsa verde)
Corn Tortillas (if you can find fresh home made one’s they are so much better)
I start the sauce for the tacos first so it can blend all the flavors together. Mix 1 cup of sour cream to 1/2-3/4 cup of salsa. Add in some lime juice and cayenne pepper to taste. Stick in the fridge until later.
Season the fish with the dry seasonings and then cook in the olive oil. Cook fish until flaky with a fork (about 10 minutes).
While your fish is cooking thinly slice up your cabbage and dice up some onions.
To prepare the tacos, warm up the corn tortillas, place on a piece of fish, squeeze some lime juice on the hot fish then pour on a spoonful of the salsa sauce, then put on the onions and then cabbage. Dig in.
If you aren’t a fan of sour cream just use your favorite salsa. The avocado is optional, I’ve never tried it in my homemade fish tacos but as I was typing the recipe out it sounded really good.