Fish Tacos with Orange-Avocado Salsa

This recipe comes with very high recommendations. I've made it twice in the last month and Armando has given it a 10 both times. And it's not an easy task to get a 10 out of him. This to me is the perfect summer dinner recipe.

Fish Preparation:
8 Tilapia Filets (or other white fish. I think salmon would be good with this as well)
2 or 3 garlic cloves finely minced
1 fresh lime
Coarse salt and ground pepper

Wash and slice filets into 16 strips. Place fish in a dish they can marinate in for awhile. Mince garlic and spread across both sides of fish strips. Salt and pepper filets and squeeze the juice from one lemon across all filets. Set aside to marinate in the juices and garlic while preparing the rest of the dish.

Cabbage Filler:
1 Tbsp sour cream
2 Tbsp fresh lime juice
Coarse salt and ground pepper
1/4 small red cabbage, very finely shredded (about 2 1/2 cups)
4 scallions, thinly sliced (about 1/2 cup)

Finely shred 1/4 small red cabbage. (You can also use a regular green cabbage if you'd like. I've found that the red cabbage is much more dense and easier to shred into very paper-fine slices.) Slice scallions and add to the cabbage. Salt and Pepper to taste. Add sour cream and lime juice. Stir all ingredients together.

Orange Avocado Salsa:

1 Tbsp fresh lime juice
1 Tsp honey
Coarse salt and ground pepper
2 large navel oranges
1 firm, ripe avocado, pitted and diced
1/4 cup finely chopped red onion

In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside. Slice off both ends of each orange. Following the curve of the fruit, slice away peel and white pith. Cut oranges into quarters lengthwise; slice sections crosswise into 1/4-inch thick pieces. Transfer to bowl along with onion and avocado; toss gently to coat with dressing. (Make sure not to stir this up too much or the avocados will fall apart. The mix of the honey and lime with the pepper on the oranges is absolutely divine!) Set aside to serve.

Also, chop 1/2 cup fresh cilantro leaves and sets aside to serve.

Cooking the Fish:

In a large nonstick skillet, heat oil over medium-high heat; swirl to coat bottom of pan. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes.

Tortillas:

8 uncooked flour tortillas (6-inch) (My husband prefers corn tortillas - either are great). While the fish is cooking, warm tortillas according to package instructions.

To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Serve immediately and ENJOY!

**I must give credit to the blog I found this recipe on - Cuisine Nie - perhaps one of the best recipe blogs I've ever seen. Visit it. You'll love what you find! And here's the link to the original recipe as I have changed it up a bit to meet our family's needs and likes. Some of you who like a little more sour cream and the picante jalepeño should trie Nie's recipe.