Baja Fish TAcos
From marmay 16 years ago
- 20 minutes to make
- Serves 4
I love Cilantro and I really like Tilapia. Anything wrapped in a warm tortilla can't be all bad!
Ingredients
- ¼ cup reduced-fat sour cream shopping list
- 2 tablespoons fresh lime juice shopping list
- coarse salt and ground pepper shopping list
- ¼ small red cabbage, thinly shredded (about 2 ½ cups) shopping list
- 4 scallions, thinly sliced (about ½ cup) shopping list
- 1 jalapeno chile, halved lengthwise, one half minced shopping list
- 2 tablespoon olive oil shopping list
- 1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips shopping list
- 8 flour tortillas (6-inch) shopping list
- ½ cup fresh cilantro leaves shopping list
How to make it
- 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.
- 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.
- Meanwhile, warm tortillas according to package instructions
- To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves.
- Drizzle with reserved sour-cream mixture.
- Serve immediately.
People Who Like This Dish 4
- crabhappychick Pittsburgh, PA
- nanarooski Matthews, NC
- sylvie1 Canon City, CO
- mbeards2 Omaha, NE
- marmay MI
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