Fish Tacos

Prep Time:
45 mins
Total Time:
45 mins

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.


  • 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


  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.


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.

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