Fish Tacos

These are great, and easy! Also gluten free.

Fish Tacos:
1 lbs. boneless, skinless tilapia fillets, cut into 2 inch pieces
2 Tbs. extra-virgin olive oil
coarse salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion finely chopped

1. Heat broiler, with rack in highest position. Pat fish dry with peper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper (I used adobo seasoning). Broil until fish is browned on top and flish is opaque throughout, about 5 minutes.
2. Meanwhile, in a small bowl, combine sour cream,  lime zest and juice, and a few dashes of hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foild and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges. Serves 4.

Note: I made a "slaw" with the cabbage, cilantro and onion and squeezed fresh lime juice over it all ahead of time. Then at dinner time when the fish was done I could just put the "slaw" on the tortillas with fish and sour cream quickly and still got everything on there!!