Food & Cooking Recipes Ingredients Seafood Recipes Fish Tacos 3.3 (337) 16 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 2, 2022 Print Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Servings: 4 With simple ingredients, fish tacos are a light and easy meal. Here, they're served with a four-ingredient red-cabbage slaw and topped with fresh cilantro and a drizzle of sour cream. Ingredients ¼ cup reduced-fat sour cream 2 tablespoons fresh lime juice Coarse salt and ground pepper ¼ 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 tablespoons olive oil 1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips 8 flour tortillas (6-inch) ½ 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. Cook's Notes 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. Print