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Fish Tacos - total time 20 minutes

Cinco de Mayo is only a few days away!  How do you plan on celebrating?  We love all things Mexican food in our house, we have tacos, quesadillas, and enchiladas on the regular.  So I can't believe it was only three years ago when I was introduced to the idea of fish tacos!  I was visiting my friend in Florida and the restaurant specialized in fish tacos... I was hesitant, but love to try new things especially while on vacation.  White flaky fish, crunchy cabbage, and the tang of lime wrapped up in a tortilla... yum!  So now they are in our rotation for Taco Tuesdays and other nights we feel like Mexican.

1 lb white fish (I used ocean perch)
1.5 cup shredded red cabbage
1 medium onion, sliced
.5 cup salsa
.5 cup sour cream
6 flour tortillas
1 lime
1 tbsp chili powder
2 green onions
parsley (or lemon balm)
salt and pepper

1.  Cook fish in pan on medium heat.  Add lime juice, chili powder, parsley, salt, and pepper.  Cook for about eight minutes or until fish is cooked all the way through.  
2.  Remove fish from pan, remove any skin, and separate into medium-sized chunks.  Add cabbage and onion to pan for two minutes.
3.  Microwave tortillas for 30 seconds.  Add fish, cabbage and onions, salsa, sour cream, and green onions to the tortillas.  Add a little lime juice and serve!


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