Fish Tacos
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Everyday Food, January/February 2005
- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 4
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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
Directions
- 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.
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LOVE this recipe! Just made it again tonight, but I've been making it for years. Very yummy. I make extra sour cream sauce (of course) and serve it with cumin-y black beans (we like them saucy on the stovetop) and dice up avocado to go on the tacos. Toast up the tortillas in a skillet. For the kids, I saute the fish without the jalepeno. Yum!
GREAT! Great flavor and very fresh! I used pre-packaged coleslaw (shredded cabbage and carrots) mix and frozen cajun crusted talipia and baked it according to directions. I added a handful of Cilantro right to the slaw.
These fish taco have a great flavor combination. I've also used green cabbage instead of red and both turn out great. We have come to like them better with white corn tortillas and usually serve with spicy black beans. mmmm!!
Great quick and rather healthy recipe, which the kids ate up.
Made a couple changes: green instead of red cabbage (store didn't have it!), added more scallions, added cilantro right into the slaw. Eliminated jalepenos. Still delish.
I love fish tacos but I use a variation on this recipe: last night I marinated catfish in lime juice before grilling the fillets on the Foreman. The fish flakes right off. I enjoy corn tortillas better- the sweet hint of corn pairs well with the other flavors. I include mango, radishes, red cabbage and cilantro in my bar and squeeze a little lime to top it off. So easy, healthy, and inexpensive! Serve with guac.
This recipe is delicious and very easy to make. I use the whole scallion and keep the jalepeno seeds in. One of my favorites to make for my family.
Can anyone tell me if you use the entire scallion and if you remove the seeds from the jalepeno? Knew at this!
These delicious and easy fish tacos have been added to our "regulars" rotation! Huge hit with our friends, as well!
This is a favorite at my house. We grill the fish instead of pan fry, and serve with baked tortilla chips and fresh salsa!
I also added about 1 teaspoon of chopped chipotle pepper in adobe sauce to the sour cream/lime juice mix, and it added a little kick!
OMG these are awesome. Best tacos ever! We will be making these again and again.
I love these fish tacos, especially on a hot day. I add a little blackened redfish seasoning to the tilapia before cooking, which makes the flavor a little more complex.