These tacos were super-easy and super-good. I couldn’t believe how quickly the kids gobbled these up – they are definitely going to be repeated often!
Everyday Food: Great Food Fast
1/4 cup reduced-fat sour cream
2 tablespoons fresh lime juice
Coarse salt and freshly ground pepper
1/4 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 minced (I seeded)
2 tablespoons olive oil
1 pound tilapia fillets, cut into 16 equal strips
8 6-inch flour tortillas (I used corn tortillas)
1/2 cup fresh cilantro leaves
In a large bowl, combine the sour cream and lime juice.; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss the cabbage, scallions, and minced jalapeno with the remaining sour cream mixture. Season again with salt and pepper.
In a large nonstick skillet, heat the oil and remaining jalapeno half over medium-high heat; swirl to coat the bottom of the pan. Season the fish on both sides with salt and pepper. In two batches, cook the fish until golden brown on both sides, 5 to 6 minutes. Discard the jalapeno.
Meanwhile, warm the tortillas according to package directions (or over a gas burner).
To make the tacos, fill the tortillas with slaw, fish, and fresh cilantro. Drizzle with the reserved sour cream mixture. Serve immediately.