Rally the troops -- it's taco night! A creamy cabbage slaw is the perfect crisp and spicy accompaniment to golden-brown fish strips. Tuck it all into a warm tortilla, and this dish is absolutely irresistible.
Credit: Lucinda Scala Quinn
- 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, 1 half minced
- 2 tablespoons olive oil
- 1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
- 8 flour 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 2 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.
Tip: The creamy red-cabbage slaw can also be served on sandwiches or as a side dish.
You'll need a pair of tongs if you're going to toast the tortillas over a burner flame. Shop for kitchen tongs.
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