Easy Fish Tacos

I have been making these tacos since at least 2009. Twelve years later, I haven’t changed the recipe much; just some fine-tuning to make them the fresh, quick dinner I include in my meal plan every month.

Fish Tacos
Serves 3-4

• 1 lb tilapia fillets, thawed overnight if frozen
• 1 Tbsp coconut or avocado oil
• All-purpose flour
• Chili powder
• Cumin
• Chipotle chile powder (smoked Jalapeños)
• Garlic powder
• 1/2 cup sour cream
• 1 lime
• Salt and pepper

To serve:

• Taco-sized tortillas (I like the corn/wheat blend variety)
• Shredded cabbage
• Chopped cilantro (optional)
• Sliced radishes (optional)

Set cast-iron skillet over low burner to preheat while you prepare the components:
In a small bowl, combine sour cream, 1/4 tsp garlic powder, 1/4 tsp chipotle, pinch of salt, and juice from half a lime. (Cut the other lime half into wedges for serving.) Sometimes I like to add chopped cilantro, too. Set aside to serve with the tacos.
In another small bowl, combine 1/4 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp chili powder, 2 tsp flour. Pat fish dry, sprinkle with salt and pepper and use a small sieve to dust with flour mixture (both sides.)
Heat oil in skillet over medium-high heat. When the oil shimmers, add the fillets in a single layer. Depending on the thickness of the fish, cook for 2 to 3 minutes per side, or just until the fish flakes apart easily. Remove from heat. Heat tortillas, one at a time, in a dry skillet or griddle pan, flipping a few times until they are hot and flexible.
Spread with sauce, add chunks of fish, shredded cabbage, grated radish, lime juice.