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Quick Fish Tacos
Quick Fish Tacos
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy jalapeno-infused tilapia fillets with zesty cabbage slaw. Optional: seed jalapenos for a milder kick.
Ingredients:
  • 0.25 cup reduced-fat sour cream
  • 2 tablespoons lime juice
  • 1 jalapeno pepper, halved lengthwise
  • 2.5 cups shredded red cabbage
  • 4 green onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 pound tilapia fillets, cut into strips
  • 8 (6 inch) flour tortillas
  • 0.5 cup chopped fresh cilantro
Instructions:
  • Prepare all your ingredients.
  • Combine sour cream and freshly squeezed lime juice in a large bowl, then season generously with salt and black pepper. Set aside half of the mixture in a separate bowl for serving.
  • Finely chop half the jalapeño pepper; set aside the other half. Combine cabbage, green onions, and the minced jalapeño half in the remaining sour cream mixture, ensuring the slaw is thoroughly mixed.
  • In a large skillet over medium heat, warm up olive oil with the remaining jalapeño half. Swirl the oil to ensure the skillet is evenly coated. Season the tilapia fillets with salt and pepper.
  • Pan-fry the fish strips in two batches until they are golden brown and easily flaked with a fork, which should take 5 to 6 minutes. Remove and discard the jalapeño half.
  • Microwave tortillas on high until warm, for 20 to 30 seconds.
  • Assemble fish in warmed tortillas with cabbage slaw, reserved sour cream mixture, and cilantro on top.

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