Here we are a Sunday again, where does the weekend go??? Well here is a quick and easy weekday recipe, fish tacos. They really are delicious, I will go out on a limb and say they are taco wagon worthy...you have to try these. The red cabbage slaw really makes the whole thing. If you like it extra spicy add more jalapeño, but as is they are about a medium in the heat factor department. OH and like I said these are so quick, I will go on record and say that they are even faster than a regular taco, because the fish takes less time to cook than the beef. Really if you like fish tacos this is a fantastic recipe to try out. This is the second time I've made this recipe and it wont be the last, this will definitely be a go to recipe in our house.
1/4 cup reduced fat sour cream
2 T fresh lime juice
1/4 small red cabbage, thinly shredded
4 scallions, thinly sliced (about 1/2 cup)
1 jalapeno, halved lengthwise, one half minced
2 T olive oil
1 lb tilapia fillets (or other firm white fish)
8 flour tortillas (6in)
1/2 cup fresh cilantro leaves
In a bowl combine sour cream and lime juice; season with S&P. 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 S&P.
Heat oil and remaining jalapeno half in skillet; swirl to coat bottom of pan. Season fish with S&P; cook until golden brown on all sides (5-6 min). Discard jalapeno.
Meanwhile, warm tortillas either in oven or over gas burners.
To make tacos, fill tortillas with slaw, fish, and fresh cilantro. Drizzle with reserved sour cream mixture.
Logan Rating: ****