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Categories:Viewed: 44 - Published at: 8 years ago
Ingredients
- 1 large shallot, thinly sliced
- 1 garlic clove, minced
- Juice of 2 limes
- 1 teaspoon honey
- 1/2 teaspoon hot sauce
- 1 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 1 pound skinless snapper, catfish, tilapia, sole, or other thin white fish fillets
- Eight 6-inch corn tortillas
- 2 cups finely shredded cabbage
- 1/2 cup cilantro leaves
- 1 lime, cut into 8 wedges
- 1 cup sour cream
Method
- Preheat the oven to 400.
- In a 9x13-inch glass or ceramic baking dish, mix the shallot with the garlic, lime juice, honey, hot sauce, salt and olive oil.
- Add the fish and turn several times to coat.
- Let the fish stand in the marinade for 10 minutes.
- Roast the fish for about 10 minutes, until cooked through.
- Flake the fish with a fork and transfer to a serving bowl.
- Wrap the tortillas in foil and warm in the oven for 1 minute, until soft and pliable.
- Serve the fish, passing the tortillas, cabbage, cilantro, lime wedges and sour cream at the table.
