Fish Tacos

By patticakes

Ingredients

• 1 to 1 and 1/2 pounds white fish (cod, tilapia, halibut)
• 1/2 ts cumin
• 1/2 ts cayenne
• lime
• 12 small corn or flour tortillas
• 1 1/2 cup finely shredded red cabbage
• 2 large tomatoes, chopped
• 1 avocado, sliced
• lime wedges
• hot pepper sauce
• cilantro
• salt, pepper,
• sauce
• 1/3 cup mayonaise
• 1/2 cup sour cream or yogurt
• 2 ts lime juice (1/2 lime)
• 1 chipotle chile in adobo sauce, minced

Preparation

Step 1

Sauce
Mix all ingredients in a bowl, season with salt and pepper, set aside

Fish
Cut fish isnt 4 by 1 inch pieces
Preheat a grill or non-stick pan over medium high heat. Brush the fillets with olive oil and season generously with salt and pepper. Sprinkle with cumin and cayenne. Lay the fish on the grill and leave it until you see grill marks and can lift without fish sticking to the grill, about 5 to 6 minutes. Test by gently lifting a corner. Carefully turn fish over and cook until firm, another 5-6 minutes. Sprinkle with lime juice and transfer to a platter.

Tortillas
Heat skillet over medium heat. Toast tortillas, one at a time until softened and speckled with brown, about 20 to 30 seconds per side. Wrap in a moist kitchen towel to keep warm.

Assemble:
smear warm tortilla with sauce, top with shredded cabbage and tomato. Add 1 piece of fish and serve immediately, passing hot pepper sauce and lime wedges as served.