Fish Tacos

DinnerStovetop20 minServes 4

Ingredients

• 1 lb white fish fillets
• 1 tsp chili powder
• 8 corn tortillas
• 2 cups shredded cabbage
• 1/3 cup sour cream or mayonnaise
• 1 lime
• 1 tbsp oil

Amounts are scaled from the original 4 servings; cooking times may change for bigger batches.

Steps

1. Season the fish with chili powder and salt.
2. Cook in oil over medium-high heat 3-4 minutes per side until it flakes and reads 145°F.
3. Stir lime juice into the sour cream.
4. Fill warm tortillas with flaked fish, cabbage and the lime cream.

Swaps

• Plain yogurt (Greek works best) can stand in for sour cream.
• Half-and-half or whole milk can replace cream; the sauce will be a little thinner, so simmer it a bit longer and do not boil hard.
• No chili powder? Use cumin plus a pinch of paprika and cayenne.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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