My new favorite summer recipe!

I tried this recipe almost a year ago when the Bashams (Matt's Aunt Donna, Uncle Bruce, and cousin Brittney) invited us over for dinner. I forgot about it until recently and have made this meal twice in the past few weeks. What is it? Fish Tacos! They are so fresh and yummy! It's one of those meals that you fill up on but don't feel like your stuffed. Thanks for introducing it Brittney! I am now sharing the recipe with all of you.

I serve it with Knorr instant Mexican rice and canned black beans for a quick meal that doesn't heat up the kitchen. Carter loves this meal and Matt does too. Sometimes Matt's a little picky when it comes to fish, but this one passes the test. Let me know if you try it, I would like to hear what others think!

Baja Fish Tacos
1/2 cup mayo (I use light mayo)
1/2 cup sour cream (light again)
1/4 cup fresh chopped cilantro
1 pkg taco seasoning mix
1 pound white fish (I use cod or tilapia)
2 Tbsp vegetable oil
2 Tbsp lemon juice (I use fresh lime instead)
1 pkg hard taco shells
Toppings: shredded cabbage, chopped tomatoes

1. Chop the cilantro and tomatoes. I buy already shredded cabbage. Cut the fish into approx. 1-inch pieces.
2. Mix the mayo, sour cream and cilanto together. Add 2 tablespoons of taco seasoning and stir well.
3. In a skillet combine vegetable oil, fish, remaining taco seasoning and lemon/lime juice. Cook over med.-high heat for about 5 min.

Serve in taco shells, with sour cream mixture, cabbage, and tomatoes.

I love the fresh taste of lime, cilantro and fish with the crunchy shells! Hope you enjoy it too!