Quick Fish Tacos
Description
Tilapia fillets are pan-fried in a jalapeno-infused oil and served with a quick cabbage slaw. For a milder flavor, remove the seeds from jalapeno peppers before adding to the slaw.
Ingredients
•
1/4 cup reduced-fat sour cream
•
2 tablespoons lime juice
•
salt and ground black pepper to taste
•
1 jalapeno pepper, halved lengthwise
•
2 1/2 cups shredded red cabbage
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4 green onions, thinly sliced
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2 tablespoons olive oil
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1 pound tilapia fillets, cut into strips
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8 (6 inch) flour tortillas
•
1/2 cup chopped fresh cilantro
Directions
1
Gather all ingredients.
2
Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving.
3
Mince half the jalapeño pepper; save other half for later. Toss cabbage, green onions, and minced jalapeño half in remaining sour cream mixture until slaw is well mixed.
4
Heat olive oil and remaining jalapeño half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper.
5
Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeño half.
6
Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
7
Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.