Fish Tacos


Nina Marcinowski

Ingredients

  • ¼ cup reduced-fat sour cream
  • 2 tablespoon lime juice
  • salt and pepper
  • ¼ small red cabbage, thinly shredded (about 2 ½ cups)
  • 4 scallions, thinly sliced (about ½ cup)
  • 1 jalapeno chile, halved lengthwise, one half minced
  • 2 tablespoons olive oil
  • 1 pound tilapia fillets, (or other firm white fish), cut into 16 equal strips
  • 8 flour tortillas (6-inch)
  • ½ cup fresh cilantro leaves

Directions

  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 jalapeño with remaining sour-cream mixture. Season again with salt and pepper.

  2. In a large nonstick skillet, heat oil and remaining jalapeño 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 jalapeño.

  3. Meanwhile, warm tortillas according to package instructions.

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

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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