Fish Tacos with Cabbage and Lime

These tacos are a favorite at my house - even the kids love the fish.  They are so fast, easy, healthy and delicious - the perfect combination!

Fish Tacos with Cabbage and Lime from Martha Stewart's Everyday Food

Serves 4.

1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced*
1 cup fresh cilantro
1 small white onion, finely chopped

Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.

Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges.

*Sometimes I use lettuce instead of cabbage.