Fish Tacos



  • 1/4 cup reduced-fat sour cream

  • 2 tablespoons lime juice

  • salt and ground black pepper to taste

  • 1 jalapeno pepper, halved lengthwise

  • 2 1/2 cups shredded red cabbage

  • 4 green onions, thinly sliced

  • 2 tablespoons olive oil

  • 1 pound tilapia fillets, cut into strips

  • 8 (6 inch) flour tortillas

  • 1/2 cup chopped fresh cilantro

Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
. Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
. Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.