Fish Tacos
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Directions
1/4 cup reduced-fat sour cream2 tablespoons fresh lime juiceCoarse salt and ground pepper1/4 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 minced2 tablespoons olive oil1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips8 corn tortillas (6-inch)1/2 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.
Number of Servings: 4
Recipe submitted by SparkPeople user LADYITHIS.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user LADYITHIS.
Nutritional Info Amount Per Serving
- Calories: 320.3
- Total Fat: 12.1 g
- Cholesterol: 60.9 mg
- Sodium: 100.8 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 4.5 g
- Protein: 26.9 g
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