This is a pretty easy recipe I found in a Better Homes and Gardens magazine. I’ve made it for Uncle John and Aunt Linda, Jena, Mom, Amy, and Morgan to great reviews so I think it’s a keeper. The only dairy is the sour cream which can easily be substituted for a dairy-free alternative.
1 lb fresh tilapia or cod fillets
1/2 teaspoon chili powder
1 lime, halved
1/2 cup sour cream (or dairy free alternative)
1/2 teaspoon garlic powder
8 corn tortillas
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced (optional)
1 cup cherry tomatoes, quartered (optional)
Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder. Set aside. Cut remaining lime into wedges for serving.
Place fish on unheated, greased broiler rack; tuck under thin edges. Broil fish 4 inches from heat 4-6 minutes per 1/2-inch thickness, until fish flakes with fork. (I start frying the tortillas when fish is about half way done, since they don’t take very long.) Break fish in chunks. Serve with cabbage, chili lime cream, avocados, tomatoes, and lime. Serves 4.