- 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 ½ cups)
- 4 scallions thinly sliced (about ½ cup)
- 1 jalapeno chile halved lengthwise, one half minced
- 2 tablespoon olive oil
- 1 lb. tilapia fillets (or other firm white fish) cut into 16 equal strips
- 8 flour tortillas (6-inch)
- 1/2 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 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.
Tips/TechniquesNote: 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.
Nutrition InfoPer serving: 399 calories; 11.5 grams fat; 30.7 grams protein; 42.5 grams carbohydrates; 3.7 grams fiber