CHEF JEFF -- ONE BYTE AT A TIME: Fish Tacos

Cinco de Mayo is all about food, so here's a recipe to try.

Fish Tacos

1 pound boneless, skinless tilapia fillets, in 2-inch pieces

2 tablespoons olive oil

Coarse salt and ground pepper

¼ cup regular or reduced-fat sour cream

1 lime, half finely zested and juiced, half cut into wedges

Favorite hot sauce

12 corn tortillas

½ small head red cabbage, thinly sliced

1 cup fresh cilantro

1 small onion, finely chopped

Heat broiler, with rack in top position. Pat fish dry. Coat with oil on rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout. In bowl, combine sour cream, lime zest and juice and few dashes of hot sauce. Season with salt and pepper. Toast tortillas over burner using tongs or wrap in parchment-lined foil and heat in oven 5 minutes. Divide fish evenly among tortillas. Top with cabbage, cilantro and onion. Serve with lime sour cream and lime wedges.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.