Fish Tacos

By LisaMK

This is a simple dish inspired by Health magazine. Great to have when you want a change from chicken.

Ingredients

• 4 fillets of white fish (tilapia or flounder works fine)
• 4 tbs evoo (2 tbs separated)
• sea salt
• freshly ground pepper
• 2 tomatoes chopped
• 2-4 radishes depending on size
• 1 jalapeno, thinly sliced
• 2 cups shredded brussel sprouts ( if brussels sprouts are a favorite, you can substitute cabbage.)
• 1 cup cilantro sprigs chopped
• 2 limes cut into wedges
• corn tortillas
• salsa (optional)
• sour cream (optional)

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Place 2 tbs evoo in pan over medium-heat. Once evoo is heated, place brussel sprouts in pan and season with salt and pepper. Cook for 2 minutes. Remove from pan and set aside.

Place tomatoes, radishes, jalapeno, cilantro, and brussel sprouts in large bowl and toss.

In a large pan, over medium-high heat, coat with evoo and place fillets when evoo is heated. Cook thoroughly. Once completely cooked, separate with spatula so that it is broken up in large pieces. Add fish to bowl and toss. Squeeze lime over bowl.
Place 6 tortillas overlapping each other in microwave with a damp paper towel on top. Heat for 1 minute.
Serve with warm corn tortillas. Top with salsa and sour cream as desired.