So, after watching two episodes of "Diners, Drive-Ins, and Dives" last night, both of which showed fish tacos as specialties at different restaurants, I couldn't take it anymore. I HAD TO MAKE SOME FOR MYSELF! Now, we all know that Rubio's has like the best fish tacos ever, but I eat healthy as often as possible and really wanted to take advantage of being on Spring Break by cooking in my own kitchen. At Sprouts, I saw that they had both cabbage and cod on sale. I knew that it was no coincidence, and fish tacos were in my near future.
INGREDIENTS (serves 2):
-1 lb. fresh cod
-1/3 of a head of shredded green cabbage
-1 c. fat free, European style sour cream
-3 limes
-1/2 t. garlic powder
-1/2 t. onion powder
-1/2 t. paprika
-1/2 t. chili powder
-1 t. olive oil
-Whole wheat corn tortillas
Cut the cod into large chunks, just small enough to fit into a medium-sized mixing bowl, add the juice and zest of two limes, garlic and onion powder, paprika, chili powder, and olive oil. Coat fish, and refrigerate for an hour. Then, heat a large skillet over medium-high heat, and cook the cod for 5-6 minutes per side. While the fish is cooking, I like to shred the green cabbage, but if you bought it pre-shredded, you can skip that step. Next, thoroughly mix the sour cream with the juice and zest of one lime. Once the fish is done, flake into bite-sized chunks. Place as much fish as desired on the tortilla, then, top with shredded cabbage, lime sour cream, and either salsa or hot sauce. Enjoy this light, fresh meal on a hot summer evening, or if you're at all like me, when you're sitting at home wishing you were in San Diego. ;)
