FISH TACOS
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The creamy red-cabbage slaw can also be served on sandwiches or as a side dish. For a toasted flavor, quickly heat the tortillas over a gas burner until blistered in spots, holding each with tongs and waving it from side to side.
ingredients
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serves: 4
1/4 cup reduced-fat sour cream
2 tablespoons fresh lime juice
Coarse salt and fresh ground pepper
1/4 small (about 2 1/2 cups) red cabbage (thinly shredded)
4 (about 1/2 cup) scallions (thinly sliced)
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)
1/2 cup fresh cilantro leaves
Servings Per Recipe: 4
Amount per Serving
Calories: 399
- Total Fat: 15.3 g
- Saturated Fat: 3.9 g
- Trans Fat: 0 g
- Cholesterol: 62.6 mg
- Sodium: 458.6 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 3.7 g
- Sugars: 3.1 g
- Protein: 29.4 g
preparation
1. In a large bowl, combine the sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss the cabbage, scallions, and minced jalapeno with the remaining sour-cream mixture. Season again with salt and pepper.
2. In a large nonstick skillet, heat the oil and remaining jalapeno half over medium-high heat; swirl to coat the bottom of the pan. Season the fish on both sides with salt and pepper. In two batches (starting with any larger pieces), cook the fish until golden brown on all sides, 5 to 6 minutes. Discard the jalapeno.
3. Meanwhile, warm the tortillas according to package instructions (or over a burner; see note above).
4. To make the tacos, fill the tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with the reserved sour cream mixture. Serve immediately.
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