Fish Tacos

🔥 Prep

• Pat dry the 500 g white fish and cut into 2‑inch strips, then season with salt, pepper, and 1 tsp chili powder (optional).
• Slice the 2 cups cabbage into thin shreds and toss with a pinch of salt.
• Zest and juice the 2 limes, reserving juice for the slaw and wedges for serving.
• Measure out the 0.5 cup sour cream into a small bowl and stir in 1 tbsp lime juice for a creamy drizzle.

🔥 Cook

• 1. Heat 2 tbsp oil in a non‑stick skillet over medium‑high heat until shimmering.
• 2. Add the fish strips in a single layer and cook for 3‑4 minutes per side, or until golden and opaque, then transfer to a plate.
• 3. While the fish rests, place the 8 corn tortillas in the same skillet over medium heat for 30 seconds per side, until pliable and lightly toasted.
• 4. In a separate bowl, combine the shredded cabbage, lime juice from 1 lime, and a drizzle of olive oil; toss to coat and let sit for 2 minutes to soften.
• 5. Reduce heat to low, add the sour‑cream mixture to the skillet and warm for 1 minute, stirring constantly, then remove from heat.

🔥 Serve

• Arrange warm tortillas on a platter, fill each with fish, topped with lime‑cabbage slaw, a spoonful of warmed sour‑cream sauce, and a squeeze of fresh lime.
• Garnish with chopped cilantro, sliced radish, or avocado if desired.
• Serve immediately with extra lime wedges and your favorite salsa on the side.