Soft tortillas filled with seasoned white fish and fresh toppings
80 gWhite fish
15 gSour Cream
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1 gLime
30 gCabbage
1 gGarlic
Optional
2 gTortillas
5 gMayonnaise
Optional
1 gCumin
Optional
1 gPaprika
Optional
2 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Pat the white fish dry with paper towels and cut into bite-size strips.
In a small bowl mix salt, black pepper, ground cumin, and paprika, then sprinkle over the fish to coat evenly.
Shred the cabbage finely and place in a bowl; squeeze a little lime over it and season lightly with salt, tossing to combine.
In another small bowl stir together sour cream, mayonnaise, minced garlic, and a squeeze of lime to make a smooth sauce.
Heat olive oil in a nonstick pan over medium heat, then add the seasoned fish and cook, turning once, until opaque and lightly browned, about 3–4 minutes total.
Warm the tortillas in a dry pan over medium heat for about 30 seconds per side until soft and pliable.
To assemble, spread some sauce on each warm tortilla, add cabbage, top with cooked fish, and finish with an extra squeeze of lime.