Fish Tacos

I found this recipe in a Parade insert in my paper. The article is called "New Tastes Kids Will Love" by Bobby Flay. Although the article suggests that it is a kid-friendly recipe, I don't have any kids so I can't vouch for whether kids will like. But my husband and I certainly liked them, especially the sauce. I made the recipe pretty close to directions, with the only change being that I used cilantro paste instead of fresh.

Fish Tacos by Bobby Flay from August 23, 2009 Parade insert 
8 flour tortillas (6-inch)

1/2 cup sour cream
1/4 cup favorite salsa
Salt and black pepper
3 flounder or haddock fillets, 8 oz. each
2 Tbsp canola oil
Juice of 2 fresh limes
1 small red onion, thinly sliced
2 ripe beefsteak tomatoes, diced
2 cups red cabbage, finely shredded
Fresh cilantro leaves, optional

1. Preheat the oven to 300°F. Stack the tortillas on top of each other. Wrap in aluminum foil and place in the oven to warm while you prepare the fish.

2. Whisk together sour cream and salsa in a small bowl; season with salt and pepper. Cover and refrigerate.

3. Heat a grill pan or nonstick pan over high heat. Brush the fish on both sides with the oil and season with salt and pepper. Cook the fish until golden brown on both sides, about 4 minutes per side. Remove to a plate; drizzle with the lime juice. Let rest for 5 minutes. Using a fork, flake the fish into large pieces.

4. Set up a taco bar for your kids: Place remaining ingredients in small bowls. Wrap the warm tortillas in a clean dishcloth on a plate.

5. To serve: Put some fish in the center of each tortilla. Top with onion, tomatoes, and cabbage, then drizzle with sour-cream sauce and cilantro leaves, if desired.