Fish tacos

I love fish tacos.
If you have visited me in Seattle you will know that there is as place near the UW that is on the water and serves delicious food from baja Mexico. My all-time-I'll-never-order-anything-else dish there is the bacaloa. It is amazing.

Then I think "Hey, I like fish tacos - I'll make them at home"...and...FAIL!

Similar thinking occurred last night, except they were actually delicious. Hurrah!

This is what I did:

For the fish:
Melt some butter in a pan over medium heat
While the butter is melting put Tilapia fillets in a dish and season with fresh lime juice and chili powder. Throw in some salt and pepper for good measure.
When the butter is nice and melty - throw the tilapia in the pan.
Let it cook until the tilapia gets opaque on the edges but is still raw in the middle.
Flip over the fillets and cook about 5 more minutes.

While this is going on, prepare the rest:
Blend up some sour cream and garlic/chives/cilantro/parsley/scallion...
I used garlic scapes and the sauce was tangy and delicious, but since scapes are only around for a week or two in early summer, that's not really realistic all the time.
If you see scapes at the farmers market, though, definitely go for them!

You'll also need some soft tortillas and some shredded cabbage.

To assemble:
Onto a blank tortilla, add some sauce, some cabbage and some fish.

"Hey, I like fish tacos - I'll make them at home"...and...SUCCESS!