We're baaaaack!

Okay! Let's get this going again. We have some things cookin' with weekly recipe challenges around the house (Battle of the Spouses) and earning money for doing good things, kind of like earning allowance... except that this time, we're working out 3 times a week in exchange for "going out" money. Yum. First thing's first! Great dinner tonight thanks to good ol' Martha Stewart and her Fish Tacos with Cabbage and Lime recipe. Super easy, super yummy, do it now. We added extra lime to the sour cream and used Sriracha hot sauce instead of Tabasco, cuz that's what we have around the house. Okay?!? Okay. It could use some mango and avocado chutney. That's for another post! Gotta have something to write about. Here's the info...

Fish Tacos with Cabbage and Lime, courtesy of Martha Stewart (she gave us the recipe, she did not cook for us, although that would make a cool story)

Ingredients

1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion, finely chopped

Directions

Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges.