Fish Tacos

To me, fish tacos are synonymous with summer. They are full of flavor, healthy, light and go great with mojitos. Here is a quick, easy fish taco recipe.  Sorry, mojitos not included.

Ingredients (serves 4)
1 lb Turbot (or other white, flaky fish)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon salt
2 tablespoons olive oil
shredded cabbage for garnish
2 ripe tomatoes
1 ripe avocado
small tortillas

Sauce
1/2 cup cilantro leaves
8oz low fat sour cream
Juice of 2 lemons
1/4 teaspoon salt
1/2 teaspoon cayenne

For the sauce, finely chop the cilantro. In a blender or mixer, puree with the sour cream, lemon juice salt and cayenne. Set aside.

Heat a pan on med-high and add olive oil. Mix the paprika, garlic powder, cayenne and salt. Coat the Turbot with the seasoning mixture and place the fish in the hot pan. Pan fry for about 2 minutes then flip.  Pan fry for about another 2 minutes, depending on thickness, until the fish flakes apart and is opaque in the center. Remove from heat.

Place the tortillas on a plate and cover with a slightly damp paper towel. Warm in the microwave, about 20 seconds on medium.

Slice open the avocado and carefully remove the pit. (See instructional video below.) Slice the avocado into thin strips or cubes.  Dice the tomatoes.

Assembly: Break off a piece of fish and place on the tortilla. Top with slices of avocado, tomatoes and shredded cabbage. Drizzle sauce over the top and serve.

How to cut an avocado without stabbing yourself or losing digits: