Authentic Baja-Style Fish Tacos

Ingredients

Sour cream

1 cup

Taco shells

8

Cabbage

2 cups, shredded

Lime juice

3 tablespoons

Fresh cilantro

1/4 cup, chopped

Tomatoes

2 medium, diced

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Olive oil

2 tablespoons

Salt and pepper

to taste

Fish fillets

1 lb, preferably white fish like cod or tilapia

Instructions

1. Season the fish fillets on both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Once the oil is hot, add the fish and cook until it's golden brown and flakes easily with a fork, about 5 minutes per side.
4. Remove the fish from the skillet and set aside. In the same skillet, add the garlic, onion, and tomatoes. Cook until the onions are translucent, about 5 minutes.
5. Stir in the lime juice and chopped cilantro, then remove the skillet from the heat.
6. Fold in the shredded cabbage until it's well-coated in the tomato and onion mixture.
7. Heat the taco shells according to the package instructions.
8. Assemble the tacos by dividing the fish among the shells, then topping with the cabbage mixture and a dollop of sour cream. Serve warm with extra lime wedges on the side.