Fish Tacos

By AllisonClayman

The creamy red-cabbage slaw can also be served on sandwiches or as a side dish.

Ingredients

• 1/4 cup reduced-fat sour cream
• 2 tablespoons fresh lime juice
• Coarse salt and ground pepper
• 1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
• 4 scallions, thinly sliced (about 1/2 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)
• 1/2 cup fresh cilantro leaves

Details

Servings 4
Adapted from marthastewart.com

Preparation

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.

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.

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.