Fish Tacos-21 Jul 13, 2017 21:11:39 GMT -8 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by marti on Jul 13, 2017 21:11:39 GMT -8 Fish Tacos-21- serves 4 -Adapted from Everyday Food: Great Food FastIngredients1/4 cup reduced-fat sour cream or plain yogurt2 tablespoons fresh lime juiceCoarse salt and fresh ground pepper1/4 small red cabbage, thinly shredded (about 2 1/2 cups)4 scallions, thinly sliced (about 1/2 cu)1 jalapeno chile, halved lengthwise, one half minced2 tablespoons olive oil1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips8 flour tortillas (6-inch)1/2 cup fresh cilantro leavesProcedure1. In a large bowl, combine the sour cream and lime juice; season with salt andpepper. Transfer half the mixture to another container; set aside for serving.Toss the cabbage, scallions, and minced jalapeno with the remaining sour-creammixture. Season again with salt and pepper.2. In a large nonstick skillet, heat the oil and remaining jalapeno half overmedium-high heat; swirl to coat the bottom of the pan. Season the fish on bothsides with salt and pepper. In two batches (starting with any larger pieces),cook the fish until golden brown on all sides, 5 to 6 minutes. Discard thejalapeno.3. Meanwhile, warm the tortillas. I do this on top of the stove in anotherskillet as I cook the fish.4. Fill the tortillas with slaw, fish, and fresh cilantro leaves. Drizzle withthe reserved sour-cream mixture and serve immediately.