Fish Tacos from The Weeknight Cook by Brigit Binns

Name: Fish Tacos from The Weeknight Cook by Brigit Binns
Ingredients: Fresh cilantro (fresh coriander), 2 tablespoons coarsely chopped; Sour cream, ⅓ cup (3 oz/90 g); Corn tortillas, 12; Lime juice, from 1 lime; Fresh tomatillo salsa, 1 cup (8 fl oz/250 ml); Green cabbage, 2 cups (6 oz/185 g) finely shredded; Salt; Dried oregano, ¼ teaspoon; Olive oil, 1 tablespoon; Tilapia, cod, or other mild white fish fillets, 1 lb (500 g), pin bones removed; Ground cumin, ¼ teaspoon

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Season the fish If using tilapia, split the fillets lengthwise along the seam. Place the fish on a plate. In a small bowl, combine the cumin, oregano, and ½ teaspoon salt. Sprinkle over both sides...

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