Last week, hubby and I enjoyed our first al fresco meal by the pool. It was heaven. A nice breeze, pretty flowers all around, and a big, blue, beautiful pool…not a bad view!  When we lived in our apartment, we had a tiny little balcony that left barely enough room for a little bistro set and a couple of hanging plants – and it was sandwiched between buildings, so there was no breeze to speak of. We loved to eat outside, but it was just too cramped and HOT, so we didn’t get to do it much (plus, it’s hard to enjoy a nice, quiet meal when your neighbors are sitting right across from you out on their balconies and people are walking their dogs, scooping poop about 6 feet away from you…). So, needless to say, we enjoy our new back yard….a LOT.

Since the weather was so nice and “summery” the other night, I decided to make our favorite summertime meal – fish tacos. I love these! The fish isn’t fried, so it’s nice and light, and the white sauce is just delicious. I make this all the time in the summer – it’s perfect. Now for those of you who think you “hate fish tacos” – you should give these a try, because my parents were the same way and they quickly changed their tune after trying them. They’re good! I promise!

Fish Tacos

For the Fish:
2 Tilapia fillets, or any white fish you like (this is for two people)
half a head of cabbage – thinly chopped
paprika to taste
salt to taste
dill to taste (I used dried because it’s what I had on hand, but fresh would be better)
Cayenne pepper to taste
juice of one lime (or lemon)
Extra Virgin olive oil to coat the pan
flour tortillas (you’ll probably need around 4)
White sauce (recipe follows)

For the White Sauce:
-recipe from The Way the Cookie Crumbles by Bridget
1½ tablespoon minced cilantro
3 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon lime juice

Heat a couple of tablespoons of olive oil in a skillet over medium heat; season fillets with salt, paprika, dill, and Cayenne and place in skillet. Cook for about 3 minutes on each side or until cooked through and flaky. While the fish is cooking, squeeze the lime juice over each fillet.

To make the white sauce, mix all ingredients in a small bowl and refrigerate until needed.

To assemble tacos: spread a generous amount of white sauce on each tortilla, top with fish (you can break the fillets into small pieces if you want, or leave them whole) and cabbage. Serve with a big pina colada and enjoy! 🙂

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