Full disclosure: I don't like fish. I know it's good for you - which is why I'm trying to incorporate more of it into my diet. Whatever, I am still not fond of the stuff, and that's why I try to cover the taste with lots of other flavors. So, if you are a fish fan and looking for a recipe with lots of fish flavor you'll just have to keep looking. But, if you like spice and heat and cilantro and lime then give this a try.
1/8 cup of light mayo
1/8 cup of light sour cream
1T chopped cilantro (chopped fine)
Juice of 1/2 of lime
mix together and let the ingredients meld together for at least an hour. It makes about a quarter cup, which is enough for four tacos. Now for the fish.
Tilapia filets (each filet makes two tacos)
Arbol chili powder
white corn tortillas
shredded colby/jack cheese
Luisiana hot sauce
Heat 1T of oil over medium high heat in a skillet. Pat the tilapia dry and sprinkle each side with onion powder and chili powder. I use a 1/2 pinch of onion powder per filet and a pinch of the chili powder per side per filet. How much is a pinch? Here's a photo to give you an idea. Cook 3 minutes per side. While the fish is cooking warm the tortillas on a dry skillet. Once the fish is cooked it's time to build your tacos. I start with cheese, add about 2 oz. of fish (half of a filet), slather on some white sauce, cover with lettuce and sprinkle on some of the hot sauce.