To start...fish tacos. Yes...I know...the past two recipes I have posted have been for tacos. But here is the thing, my darling Margot has been waking up every 2 hours for the past week which means I have not had more than about 1.5 hours of consecutive sleep in many nights and I have been working full time. So tacos is about all my poor brain can muster right now.
Weeknight Fish Tacos*
1/2lb Tilapia (fresh or frozen)
1/2 cup green (tomatillo) salsa*
12 soft corn tortillas
1 cup sour cream
1 bunch cilantro
green, purple or nappa cabbage
Place tilapia in shallow baking dish. Squeeze the juice of one lime over it. Drizzle with some olive oil and generously season with salt and pepper. Set aside to marinate.
Place sour cream in bowl. Squeeze the juice of second lime into bowl along with 2-3 table spoons of chopped cilantro and some salt and pepper. Set aside.
Heat a dry skillet to medium high and heat your tortilla 3 at a time for a minute or two on each side. Once warmed place in clean kitchen towel to stay warm. Once tortillas are heated melt 1Tb of butter in skillet along with a drizzle of oil. Saute tilapia for 3 minutes on one side and 2 on second side. Shred fish with fork.
To assemble tacos. Place three tortillas on each place. Put some fish in tortilla. Top fish with generous amount of green salsa, some flavored sour cream and cabbage.
Serve tacos with re-fried beans, green salad or chips and salsa.
*I had homemade tomatillo salsa left over in the fridge. I had made this recipe (which is super easy) over the weekend. However if that hadn't been the case I would have bought fresh green salsa from the store or used one of the canned tomatillo salsas from the Mexican aisle which I think are good, although they are spicy.
*This recipe is a muddled adaptation of a few of the fish taco recipes I have tried. It is not the most exciting or best way to make fish tacos but it is good and it is fast so it's perfect for a tuesday night.