3 cloves garlic minced
1 cup cilantro chopped
6 limes zest 2 juice the rest
2 tsp. cumin
1/4 cup white wine vinegar
1 cup of water
1 Tb. Olive oil
Salt and pepper to taste
1 pound tilapia (or any white fish you prefer)
10 corn tortillas
Shredded cabbage (green or red doesn’t matter)
For the sauce
1 ½ cups sour cream
Chipotles in adobe sauce
Ok so go ahead and put the first eight ingredients in the food processor and pulse it up. Then put your fish in a pan and pour the mixture on. (The longer you can let it sit the better. I was such a good wife and had dinner all planned one night, so I let this marinate overnight, but we didn't actually make it for a day or two. I think it was a tad too long to let it go for the two dyas, but you can do whatever floats your boat.) Shred the cabbage really thin. For your sauce add the sour cream and the peppers to a blender (I put about 6 in at grandmas but i like it with a little more heat so you can make this according to taste) When you're ready to make your fish heat some olive oil over medium hi heat, cook both sides and make sure its flaky before you take it out. Last step is to warm up your tortillas, put every thing together and enjoy!!
For some reason, every time I go to the grocery store, I cannot find cumin for the life of me, so I just used paprika. I also prefer flour tortillas so I used those instead.
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