Everyday Food . Recipes . Fish Tacos



	ingredients
	¼ cup reduced-fat sour cream 2 tablespoons fresh lime juice coarse salt and ground 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 tablespoon 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 Red-Cabbage Slaw ½ cup reduced-fat mayonnaise 2 tablespoons cider vinegar 1 small red cabbage (1 ½ pounds) 2 medium Granny Smith apples coarse salt and ground pepper

Fish Tacos

Serves 4 | Prep time: 45 minutes| Total time: 45 minutes

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

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 (or over a burner; see below).
To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.

Per serving: 399 calories; 11.5 grams fat; 30.7 grams protein; 42.5 grams carbohydrates; 3.7 grams fiber

Note: For a toasted flavor, quickly heat tortilla over a gas burner until blistered in spots, holding it with tongs and waving it from side to side.

Red-Cabbage Slaw
Serves 8 | Prep time: 15 minutes | Total time: 15 minutes

In a large bowl, whisk together reduced-fat mayonnaise and cider vinegar.
Mix in red cabbage, cored, cut into 8 wedges, and finely shredded, and apples, peeled and grated. Season with coarse salt and ground pepper; toss to coat. Refrigerate, covered, until ready to serve.

Per serving: 76 calories; 5.2 grams fat; 0.9 gram protein; 9 grams carbohydrates; 1.8 grams fiber