Ingredients
- ¼ cup reduced fat sour cream
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeno pepper, seeded and chopped
- 1 cup thinly sliced white onion
- 1½ teaspoons paprika
- 1½ teaspoons brown sugar (I used maple sugar.)
- 1 teaspoon dried oregano
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 tablespoon oil
- 4 (6-ounce) lingcod fillets (or fish of your choice)
- 8 (6-inch) corn tortillas
- ½ ripe avocado, thinly sliced
- 4 lime wedges
Directions:
- Put the sour cream, cilantro, lime juice, and jalapeno pepper in a food processor and process until smooth. (My small processor worked fine.) Put in a bowl and stir in the sliced onions.
- Stir the paprika, sugar, oregano, garlic powder, salt, cumin, and cayenne pepper together in a small bowl.
- Coat the fish fillets on both sides with the spice mixture. Use all of it.
- Preheat the oven to warm. Heat a cast iron skillet over medium heat until hot. Put the tortillas in the dry skillet, heating them for about 30 – 40 seconds on each side. When all of the tortillas are done, wrap them in foil and keep them in the warm oven.
- Add the oil to the skillet and heat until it’s hot. Add the fish fillets and cook until the fish flakes easily with a fork, about 3 minutes on each side.
- 6. Divide the sour cream mixture, fish, and avocado slices evenly between the tortillas. Serve with lime wedges.
