1 lb Filet of Sole (or any white fish- tilapia, flounder, etc)
4 large Tortillas
1 small head of Purple Cabbage
6 tbs Lime Juice
1/4 cup Sour Cream
2 tsp Spicy Paprika
1 tbs Garlic Powder
4 tbs White Vinegar
1 tbs Cumin
2 tbs Olive Oil
2 tbs Canola Oil
Place your fish in a ziplock bag with 3 tbs lime juice, salt, pepper, spicy paprika, and garlic powder. Let it marinate for 20 minutes while you prep the rest of the meal.
Mix 1/4 cup sour cream with about 2 tbs of lime juice and set aside.
Chop and clean your purple cabbage and place in a bowl. Dress the cabbage with white vinegar, olive oil, salt and cumin. Mix and set aside.
If you like your tacos soft, then take those out and set aside. If you prefer crunchy taco shells, fry each taco in canola oil until golden brown and place on a paper towel. Hold the taco in a shell shape with tongs until it cools, about a minute each.
Once all of your prep work is done, place the fish into a skillet, juices included. Cook on high heat with the lid on for 2-3 minutes. Remove the lid, flip the fish, and add 1-2 tbs of lime juice. Cook until the juice has cooked through, for a total of 6-8 minutes.
Assembly: Spread the sour cream onto the bottom layer of the taco. Add fish, then purple cabbage slaw on top. Garnish with cucumbers or avocado!
TIP: Don’t over stuff your taco, they will be more difficult to eat!