Crispy Fish Tacos Recipe

Ingredients List

• ¼ cup reduced-fat sour cream

• 2 tablespoons lime juice

• salt and ground black pepper to taste

• 1 jalapeno pepper, halved lengthwise

• 2 ½ 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

• ½ cup chopped fresh cilantro

Cooking Instructions

Prepare all the ingredients needed for the recipe.

In a large bowl, combine sour cream and lime juice, then season with salt and pepper. Set aside half of the mixture for serving later.

Finely chop half of the jalapeño pepper, setting the other half aside for later. Combine cabbage, green onions, and the minced jalapeño in the sour cream mixture and toss until the slaw is well-coated.

Heat olive oil and the other half of the jalapeño in a large skillet over medium heat. Swirl the oil to coat the pan evenly. Season the tilapia fillets with salt and pepper.

Cook the fish strips in the skillet in two batches, frying until golden and easily flaked with a fork, about 5 to 6 minutes. Discard the remaining jalapeño half.

Warm tortillas in the microwave on high for 20 to 30 seconds until heated through.

Assemble the tacos by placing the fish in the warmed tortillas and topping with cabbage slaw, reserved sour cream sauce, and fresh cilantro.

Nutritional Information (per portion)