Quick Fish Tacos

Name: Quick Fish Tacos
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; 4 green onions, thinly sliced; 2 tablespoons olive oil; 1 pound tilapia fillets, cut into strips; 8 (6 inch) flour tortillas; 1/2 cup chopped fresh cilantro

10 ingredients

4 steps

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
4 green onions, thinly sliced
2 tablespoons olive oil
1 pound tilapia fillets, cut into strips
8 (6 inch) flour tortillas
1/2 cup chopped fresh cilantro

Directions

1

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. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
2

Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. 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 jalapeno half.
3

Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
4

Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.