October 30th, 2012
Recipe Developed by Paula Bowman
Preheat broiler to high. Line a rimmed sheet pan with tinfoil, lightly grease with olive oil and set aside. Stack tortillas and wrap in tinfoil, set aside. Place onion slices in ice water for 10 minutes, drain well and set aside.
In a bowl, combine sour cream, mayonnaise and lime zest. Season to taste with salt and pepper and set aside.
Place wrapped tortillas on bottom rack of oven for 10-15 minutes until warmed through.
Meanwhile, in a small bowl, combine lime juice, olive oil, jalapeno and cumin and stir. Arrange tilapia on prepared sheet pan and brush tops of fillets with jalapeno mixture. Broil fish 3 to 4-inches from heat until just cooked through, about 7 -10 minutes. Break fish into large chunks and transfer to serving plate.
To assemble tacos, fill tortillas with fish, onions, cabbage, salsa, drizzle with lime sour cream and garnish with cilantro, if desired.