What's for Dinner: Fish Tacos

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

Servings: 4


  • 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.

Print this recipe.

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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