Fish Tacos

iVillage Member
Registered: 04-01-2004
Fish Tacos
1
Sun, 11-11-2007 - 12:46pm
Fish Tacos



Serving: 4
Prep Time: 45 minutes
Total Time: 45 minutes




1/4 cup reduced-fat sour cream
2 tablespoons fresh lime juice
coarse salt and 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
2 tablespoons olive oil
1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
Whole wheat tortillas (6-inch)
1/2 cup fresh cilantro leaves




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 (or over a burner; see below).

To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.



Heating Tortillas
For a toasted flavor, quickly heat tortilla over a gas burner until blistered in spots, holding it with tongs and waving it from side to side.




The creamy red-cabbage slaw can also be served on sandwiches or as a side dish.



Reprinted from EVERYDAY FOOD by Martha Stewart Living.

Photo Sharing and Video Hosting at Photobucket

Photobucket
iVillage Member
Registered: 10-30-2007
In reply to: cl_cathy205
Tue, 11-13-2007 - 5:16pm
Yum! We do these sometimes with our homeade tarter sauce and shredded lettuce. Sometimes we'll bread the fish with crushed up triscuits. It's so good!

Alisa

Alisa