Fish Tacos
Nina Marcinowski
- ¼ cup reduced-fat sour cream
- 2 T. 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
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.
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.
Meanwhile, warm tortillas according to package instructions.
To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.