Fish Taco Roll-ups

Fish Taco Roll-ups

These are a healthy, throw together recipe! My husband doesn't like corn tortillas, so we have to use flour tortillas in my house. (Weird with fish tacos, I know!) Swap in corn tortillas and cut them in half instead of fourths. He also doesn't like fish, so I use tilapia instead of cod because it's a milder taste. The health benefits of fish are just too much to pass up! You can add and subtract ingredients to your taste (or your fridge contents).

Ingredients:
3 flour tortillas
3 tilapia fillets
1/2 tbsp and 3 tbsp olive oil
1 tsp fresh-squeezed lemon juice
1/2 tsp oregano
1 lime
3 tbsp sour cream
1/2 cup cabbage
1/4 cup salsa or diced tomatoes
(Avocado is also yummy, but we didn't have any!)

Directions:
1. Heat 1/2 tbsp oil in a saucepan over medium heat. Add tilapia fillets and season with oregano and lemon juice. Cook thoroughly -- about 6-7 minutes or until fish flakes apart.
2. In a separate sauce pan, heat 3 tbsp oil. Cut flour torillas into 4 quarters. Drop tortillas into hot oil one at a time. Cook on each side for about 15 seconds, then remove and set aside.

3. Spread sour cream over each piece of tortilla.
4. Top with an appropriate-sized piece of tilapia.
5. Drizzle with fresh-squeezed lime juice.

6. Top with cabbage and salsa mix.

7. Roll tortilla from corner to corner, so the point of the triangle is the open end of the taco. Use a small dollup of sour cream to keep it together.
8. Enjoy! We had it with corn tonight. We usually have black beans or rice as well, but we weren't very hungry tonight. This recipe makes 12 mini roll-ups.