2 pounds fish fillets (any firm white fish works well)
1 teaspoon cumin
1/2 teaspoon paprika (I really like smoked paprika for this recipe)
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
Olive oil for cooking the fish
taco size soft corn tortillas
cabbage or napa cabbage shredded fairly fine
red onion chopped into a fine dice
fresh cilantro coarsely chopped
radishes thinly sliced
1/2 sour cream combined with 1 Tablespoon lime zest
Pat the fish fillets dry and set aside. In a small bowl combine the cumin, paprika, garlic powder, black pepper and salt. Generously season both sides of the fish fillets. Over med heat in a heavy bottomed pan coat the bottom of the pan lightly with olive oil. When the oil is hot, cook the fillets cooked through but still moist and tender turning one time to cook both sides evenly. Roughly 3 minutes per side depending on the thickness of the fillets. Don't crowd the pan or the fish will steam and not develop a crust from the spices. If you need to cook in batches.
Warm the tortillas to make them soft and pliable.
To assemble the taco place 1 or 2 fillets in a tortilla and top with the shredded cabbage, red onion, a squeeze of fresh lime and a dollop of lime sour cream.
I also like to top the tacos with diced ripe avocado and thin sliced radish
This recipe makes 4-6 servings