One of my favorite neighborhood restaurants is the oh so not fancy District Taco. If given the option, I could probably eat there two or three times a week. Alas, Taco Tuesday is only one day a week at our house…
I remember having my first fish taco when I was in California as a kid. It was at Wahoo’s Fish Taco. It seems fortuitous that I went to the University of Virginia, where our nickname is the “Wahoos”. Derek and I also made it a priority to have our fill of fish tacos when we were in Hawaii. I love how they’re light, yet filling, and the different textures– soft fish, crunchy toppings, creamy sauce or guacamole really elevates the humble fish.
Fish tacos are a specialty item at District Taco, so I don’t get to have my fill of fish tacos as often as I want. I’ve made different variations of fish tacos over the years, but this is my favorite recipe. The creamy slaw and the flakey white fish are really a perfect combination.
1/4 cup reduced-fat sour cream
2 tablespoons fresh lime juice
Kosher salt and ground pepper
1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
4 scallions, thinly sliced (about 1/2 cup)
1 jalapeno chile, halved lengthwise, one half minced
2 tablespoons olive oil
1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
8 flour tortillas (6-inch)
1/2 cup fresh cilantro leaves
Taco fixings (salsa, avocado, etc.)
In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper.
In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno. Meanwhile, warm tortillas according to package instructions.
To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Top with any other taco fixings. Serve immediately.