Fish Tacos 2.0

Wow, this is an awesome fish taco! Better than Rubio's? Yes, I think so! The crunch of the fish and cabbage, the tasty white sauce, avocado, salsa and lime... yumm! The uncooked corn tortilla's from Tortilla Land really makes the difference.
 

Ingredients:
Tortilla land uncooked flour tortilla's
Frozen battered fish fillets
Shredded Cabbage
Shredded Mexican blend cheese
Sliced avocado
Lime wedges

Salsa:
1 diced Roma tomato
2 tablespoons diced red onion
1 diced garlic clove
1 tablespoon rough chopped cilantro
1 teaspoon diced jalapeño pepper (optional)
Squeeze of lime

White Sauce:
1/4 cup light sour cream
1/4 cup plain non fat Greek yogurt
1 teaspoon Tapatio hot sauce

Preparation:
Heat the over to 450 degrees and place the frozen fish on a baking sheet and cook for 15 minutes turning once. While the fish is cooking, prepare the rest of the ingredients. 

 

Prepare the salsa first because the longer it sits around the better it will taste. To make the fresh salsa, combine the tomato, onion, garlic and cilantro in a bowl and mix well. Add a squeeze of lime and a dash of salt. If you like some heat, add some jalapeño pepper to the salsa. Take a small jalapeno pepper and sliced in half, removed the seeds and rinsed in cold water to reduce some of the heat. Dice the jalapeño pepper and add 1 teaspoon to the salsa. 

 

To make the white sauce, combine the light sour cream, Greek yogurt and hot sauce. If you have a plastic squeeze bottle, put the white sauce in that because it will be easier to put on the taco.

 

To make your fish tacos, heat a 12" sauté pan or flat top griddle to medium high. Place 2 tortilla's on the heat for about 30 seconds per side. Place the tortilla's into a taco holder and add some shredded cabbage. Take one of the fish fillets and cut in half lengthwise and place on top of the cabbage in the taco. Sprinkle on some cheese and fresh salsa. Place an avocado slice on one side of the fish and squeeze some white sauce on the other side of the fish. Sprinkle on a little more cheese and a squeeze of lime. Repeat the process for the second taco and you're done.