Fish tacos with lime slaw

Ingredients

• 3 cups shredded green cabbage
• 2 limes
• 1/2 cup chopped fresh cilantro
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 1/2 lb tilapia fillets
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 2 tbsp vegetable oil
• 8 corn tortillas
• 1 jalapeño, thinly sliced
• Salt

Steps

1. Toss the cabbage with the juice of 1 lime, half the cilantro and a pinch of salt.
2. For the lime crema, stir together the sour cream, mayonnaise and the juice of half a lime.
3. Pat the fish dry and season it with the chili powder, cumin, garlic powder and 1/2 tsp salt. Wash your hands.
4. Heat the oil in a large nonstick skillet over medium-high heat. Cook the fish for 3 to 4 minutes per side, until it flakes easily (145 °F inside).
5. Break the fish into large pieces.
6. Warm the tortillas in a dry skillet.
7. Fill the tortillas with fish, slaw, a spoonful of the lime crema, jalapeño and the rest of the cilantro. Serve with lime wedges.