Spicy Lime Fish Tacos
1 pound white fish fillets (such as halibut or mahi mahi, skinless)
1/4 cup OLIVE & VINE Persian Lime infused olive oil
1/4 cup OLIVE & VINE Smoky Chipotle Pepper or Tunisian Harissa infused olive oil
1/2 cup orange juice, divided
1/2 teaspoon sea salt
1/2 teaspoon black pepper
8 corn tortillas
shredded purple cabbage
thinly sliced onion
chopped fresh cilantro
Preheat grill or broiler.
Place fish in a shallow baking dish. Whisk together the olive oils, half of the juice, and salt and pepper. Pour over fish and turn to coat. Let sit at room temperature 20 minutes, turning once.
Place fish directly on grill or under broiler. Cook until fish flakes easily, about 8 minutes, turning once. Let cool 5 minutes. Flake fish, toss with remaining juice and set aside.
To assemble the tacos, place a corn tortilla on each serving plate. Top with fish, cabbage, onion, cilantro and sour cream.
Makes 8 tacos.