Fish Tacos

I used to laugh and get a little sick to my stomach every time I heard about fish tacos. I thought that pretty much nothing in the world sounded quite as gross. Then one day a couple of months ago we were at Bajios, and for some weird reason they sounded good, so I ordered them. Um.... yum! They were so good! Then for my birthday a few weeks ago, I decided I wanted to go to a different Mexican place to get fish tacos. They were DIS-gusting. I was bummed, and have been craving Bajios ever since. I decided to see if I could find a recipe online and came across this one. I made them last night. The kids weren't crazy about them, but Mike and I inhaled them. We thought they were da bomb.

Fish Tacos

1/2 cup sour cream (I used fat free)
1/2 cup mayonnaise (I used light)
1/4 cup chopped fresh cilantro
1 pkg. taco seasoning
1 lb. cod, tilapia, or other white fish fillets, cut into 1-inch cubes
2 T. vegetable oil (Canola worked great)
2 T. lime juice
taco shells, soft flour tortillas, or soft corn tortillas

Toppings:
Finely shredded cabbage
lime juice
taco sauce
Pico de Gallo (I used P-dubs recipe here: http://thepioneerwoman.com/cooking/2007/06/pico_de_gallo_a/)

Combine sour cream, mayonnaise, cilantro and 2 T. of the taco seasoning in a small bowl. Cover and refrigerate while you prepare the rest of the meal.

Combine the remaining taco seasoning with the 2 T. vegetable oil and 2 T. lime juice. Pour over fish and let marinate for 5 to 30 minutes.

Heat a skillet over medium-high heat. Add about 1 T. oil to skillet and add fish. Saute until fish is cooked through (about 5 minutes).

Serve in taco shells with the sauce and other toppings listed.

*A few notes--
I used regular (uncooked, not fried) corn tortillas, like they do at Bajios. If you heat them up briefly in a hot skillet on both sides and then stack them in a towel to steam a bit they won't crumble on you.

The recipe doesn't call for it, but I marinated the fish for about 30 minutes, then drained off the excess marinade and dredged the fish pieces in flour before sauteing. The flour got a little bit gummy because of the liquid remaining on the fish, but they fried up really nicely and had a bit of a crunchy coating.

I used the Tilapia fillets from the frozen section at Sam's. They really aren't too expensive (about $10 for 3 1/2 pounds), and each fillet is individually wrapped. They didn't smell or taste "fishy" at all. I was impressed.