The obsession of fish tacos started when we were on vacation with Eric’s family in Cape Cod. We were sun-kissed and relaxed while anxiously awaiting a surprise meal from my sister-in-law and brother-in-law. I guess I really have them to thank for my appreciation of fish tacos as they presented us with a spread of tortillas, tilapia grilled to perfection, and an array of toppings. They weren’t something I typically ordered at a restaurant or made for dinner, until after this meal that is! And oh the sauce! It’s creamy and packed with so much flavor in such a miniscule size that your mouth thanks you with each bite. These flavorsome tacos are ideal in size and taste; never leaving you hungry. You can easily treat yourself to three, four, or ten if you desire and share them for parties or family dinners, whatever your style may be. 🙂 wi
- 3/4 lb tilapia
- white corn tortillas
- shredded cheese (we used a four cheese blend)
- 1/2 cup (4 oz) sour cream
- 1 Tbsp sriracha
What to do:
Have all your toppings made and in bowls for topping before cooking the fish. In a large frying pan, cook the tilapia. Once it is cooked, separate into bite sized pieces with a fork and set aside. Place individual tortillas, one at a time, in a separate dry skillet, for ten to thirty seconds per side or enough to slightly blacken or char.
Build your own taco with toppings of your choice and enjoy every bite! 🙂
I love using these prep bowls to hold all of the toppings! Even if it’s just for the two if us, it’s fun to have them on hand to set things up!
*Makes 8-10 fish tacos*