Life has been busy in my neck of the woods. I’ve been moving from Santa Cruz to Santa Clara, I just started a new job, and I’m starting classes at San Jose State. Some of my days are going to be thirteen hours long, which means that I am not going to have much time to be cooking.
After a seven hour class this Saturday I was starving. I got out one of my trusty Martha Stewart cookbooks and mulled over what I wanted to eat. I really wanted to eat fish since for lunch I had leftover greasy Chinese food. Fish is clean on the palate and healthy tasting. I found this fish taco recipe in Martha’s Good Food Fast cookbook. By taking out the sour cream I made it Andrew friendly.
- 1/4 cup light sour cream
- 2 tbsps fresh lemon juice
- salt and pepper
- 1/4 small red cabbage, thinly shredded
- 4 green onions thinly sliced
- 1 jalapeno minced
- 1 lb. tilapia filets cut into strips
- 8 flour tortillas (6 inch)
- 1 avocado
1. In a large bowl, combine sour cream and lemon juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss the cabbage, green onions, and jalapeno with the remaining sour cream mixture. Season again with salt and pepper.
2. In a large nonstick skillet, heat the oil over medium-high heat. Season the fish on both sides with salt and pepper. In two batches, cook the fish until golden brown on all sides, five to six minutes.
3. Dice an avocado. If you want, heat your tortillas (I skipped this step because I don’t care) according to package instructions. Add avocado, fish, and cabbage mixture to tortilla. Enjoy!