Cilantro Lime Fish Tacos

For the fish:
2 tbsp. freshly squeezed lime juice
3 tbsp. extra virgin olive oil, divided
3 tbsp. minced cilantro
¼ tsp. cumin
2 cloves garlic, minced or pressed
1 lb. white fish (halibut, cod, tilapia, etc.)
Salt

For the cilantro cream sauce:
Juice of 1 lime
2 tbsp. cilantro, minced
6 oz. plain, nonfat greek yogurt (or sour cream)
1 clove garlic, minced
Pepper, to taste

For serving:
Cherry tomatoes, quartered
Chives, chopped
Red cabbage, shredded
6-inch flour tortillas

Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish.  Whisk together until well blended.  Place the fish in the mixture, turning to coat.  Let marinate 15-30 minutes.

Meanwhile, prepare the cilantro cream sauce.  Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl.  Mix until well blended.  Refrigerate until ready to use.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.  Place the fish in the pan and cook without disturbing, 3 minutes.  Flip the fish and cook on the second side 2-3 minutes more.  Remove to a plate, season with salt as desired, and let rest for a few minutes.  Shred the fish into bite-sized pieces.

Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.

This recipe is from http://www.annies-eats.com/