1-1/2 to 2 lbs white fish (such as cod or haddock)
1 lime-zested and juiced
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1-16 oz container salsa (The Butcher Shoppe Salsa or your favorite brand)
1 head Romaine lettuce, thinly sliced
1/4 cup fresh cilantro-finely chopped
1 cup sour cream (regular, light or low-fat)
2 scallions-thinly sliced (optional)
1 box soft or hard shell taco shells (or you could use soft tortillas)


Prep: 5 mins
Cook: 15 mins
Serves: 4

Place fish filet in a bowl, add lime zest, lime juice, salt, pepper, and chili powder. Stir to coat fish. Place fish on a greased baking sheet. Bake at 375 degrees for 10-15 minutes, until fish is done and flakes apart easily. While fish is baking, slice the lettuce. Mix the sour cream and cilantro. Slice scallions. When fish is done, flake into pieces. In a taco shell, place a few pieces of fish, lettuce, salsa, sour cream mixture, and scallions.

Helpful Tips:
If you wish, you could also top your tacos with avocados, tomatoes, black olives, black beans or your favorite toppings!

Recipe courtesy of The Butcher Shoppe.