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Fish Tacos

Fish Tacos

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

Everyday Food, January/February 2005 http://www.marthastewart.com/340397/fish-tacos
3.633335
Rated
72.6667100(62)62
  • Prep Time 45 minutes
  • Total Time 45 minutes
  • Yield Serves 4

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

  1. 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.
  2. 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.
  3. Meanwhile, warm tortillas according to package instructions.
  4. To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.

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