Fish Tacos

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Fish Tacos
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Makes: 4 servings adjust
Quick, easy, healthy and yummy; what more could you ask for?

Directions

Ingredients

  • 1⁄4 cup Sour Cream, reduced-fat
  • 2 tablespoons Lime Juice, fresh squeezed
  • Salt
  • Ground Black Pepper
  • 1⁄4 small Red Cabbage, thinly shredded
  • 4 Scallions, thinly sliced
  • 1 Jalapeno Pepper, halved lengthwise, one half minced

Step 1

In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper.

Ingredients

  • 2 tablespoons Olive Oil
  • 1 pound Tilapia Fillet, or other firm white fish, cut into 16 equal strips

Step 2

In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno.

Ingredients

  • 8 Flour Tortillas, 6-inch

Step 3

Meanwhile, warm tortillas according to package instructions

Ingredients

  • 1⁄2 cup Fresh Cilantro

Step 4

To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture.
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