Fish Tacos with Cabbage and Lime


Give fish a kick of spice by cooking it in a pan with oil and jalapeño. When the tilapia is done cooking, add it to tortillas packed with crunchy cabbage slaw and garnish with cilantro and a squeeze of lime.


  • 1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces

  • 2 tablespoons extra-virgin olive oil

  • Coarse salt and ground pepper

  • ¼ cup sour cream

  • 1 lime, half finely zested and juiced, half cut into wedges

  • Hot sauce, such as Tabasco

  • 12 corn tortillas

  • ½ small head red cabbage, thinly sliced

  • 1 cup fresh cilantro

  • 1 small white onion, finely chopped


  1. Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.

  2. Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges.


Cook's Notes

Corn tortillas are great for anyone who can't eat gluten -- a protein found in wheat, rye, and barley.

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