Cilantro Microgreen Fish Tacos
Ingredients:
- 2 white fish fillets (tilapia or cod)
- 1 tsp cumin, 1 tsp chili powder, 1 tbsp olive oil
- 6 small corn tortillas
- 1/2 cup shredded cabbage
- 1/4 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 large handful cilantro microgreens
Directions:
- Season fish fillets with cumin, chili powder, salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook fish 3–4 minutes per side until flaky.
- Mix sour cream with lime juice to make the sauce.
- Warm tortillas in a dry pan for 30 seconds per side.
- Break fish into pieces and load into tortillas with cabbage, lime crema, and a generous pinch of cilantro microgreens.
Enjoy!
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