Yellowtail Tacos with Lime & Cilantro Rice

INGREDIENTS NEEDED FOR DISH:

2 2oz Yellowtail filets                                                           ½ Cup Sour Cream

1 Cup Jasmine Rice                                                                1 Small Red Onion

Olive Oil                                                                                         1 Medium Tomato

2 Flour Tortillas (Large Taco size)                                 1 Cup Cilantro

¼ Cup Cabbage                                                                         2 Limes                                                     

Blackened seasoning (garlic salt, paprika, cayenne pepper, black pepper)

EQUIPMENT NEEDED FOR DISH:

2 skillets, blender or food processor, tongs, sauce pan for cooking rice, and bowl for mixing.

THOROUGH RECIPE / BREAKDOWN OF HOW YOU WILL PREPARE AND COOK DISH:

Place rice and 1 ½ cups water in saucepan and cook.  Add ¾ Cup Cilantro, sour cream, and Lime juice and blend until smooth.  Dice onion and tomato and place in individual containers and set aside.  Chop the rest of the cilantro into very small pieces and mix with chopped onion and add lime juice to taste.  Next, season the yellowtail filets with blackened seasoning and place in hot (oiled) skillet turning occasionally until cooked. Cut cabbage into very thin strips and set aside.  Heat tortillas in a skillet until heated, but not burned.  Once rice is finished cooking remove from heat and add olive oil, cilantro, and lime juice and mix to combine.  Once fish is cooked place one filet in each (cooked) tortilla.  Top with tomatoes, onion/cilantro mix, shredded cabbage, and cilantro crema.  Serve with cilantro rice.