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Fast Fish Tacos
Servings: 4

1 lb. tilapia, cod or other mild white-fleshed fish
1/4 tsp. ground cumin
1/4 tsp. dried oregano
1/2 tsp. salt
1 Tbs. olive oil
Juice from 1 lime
12 corn tortillas
2 cups finely shredded green cabbage
1 cup fresh salsa, homemade or purchased
1/3 cup sour cream, stirred
2 Tbs. coarsely chopped fresh cilantro

1. Season the fish. If using tilapia, split the fillets lengthwise along the seam. Place the fish on a plate. In a small bowl, combine the cumin, oregano and salt. Sprinkle over both sides of the fish. Drizzle with the olive oil and lime juice.
2. Heat the tortillas. Preheat a cast-iron or other heavy fry pan over medium-low heat. On another burner, preheat a stovetop grill pan over medium-low heat. One at a time, warm the tortillas in the fry pan until flexible. Stack them on a plate and cover with a clean kitchen towel.
3. Cook the fish and assemble the tacos. Increase the heat under the grill pan to medium-high. When the pan is hot, add the fish and cook until golden, about 3 minutes. Turn and cook until golden around the edges, 1 to 2 minutes more, depending on type and thickness. Transfer the fish to a plate and cut into bite-size pieces.
4. Place an equal amount of the fish on each warm tortilla and top with shredded cabbage, a spoonful of salsa and a drizzle of sour cream. Sprinkle with cilantro and serve.

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