Fish Tacos

Ingredients

• White fish fillets (cod or tilapia) 500 g
• Corn tortillas 8 small
• Green cabbage, finely shredded 200 g
• Sour cream 80 g
• Mayonnaise 2 tbsp
• Lime 2
• Chili powder 1 tsp
• Ground cumin 1 tsp
• Garlic powder 1/2 tsp
• Fresh cilantro, chopped 3 tbsp
• Olive oil 2 tbsp
• Salt and pepper to taste

Instructions

1. 1

   Whisk sour cream, mayonnaise, juice of half a lime, and a pinch of salt into a smooth crema; chill until serving.

2. 2

   Toss shredded cabbage with a squeeze of lime and a pinch of salt to lightly wilt it.

3. 3

   Pat the fish dry, rub with olive oil, then season with chili powder, cumin, garlic powder, salt, and pepper.

4. 4

   Sear the fish in a hot pan for 3 to 4 minutes per side until opaque and lightly charred, then break into chunks.

5. 5

   Warm the tortillas in a dry skillet until soft and pliable.

6. 6

   Fill each tortilla with fish, top with cabbage, drizzle with lime crema, and scatter cilantro.

7. 7

   Serve with extra lime wedges on the side.