Description
A flavorful, easy-to-make meal perfect for weeknight dinners or gatherings. These Quick Fish Tacos feature tender tilapia, zesty slaw, and creamy lime dressing—ready in minutes!
Ingredients
- 1 pound tilapia fillets (cut into strips)
- 2 tablespoons olive oil
- 1 jalapeño pepper (halved lengthwise)
- 2 1/2 cups shredded red cabbage
- 4 green onions (thinly sliced)
- 1/4 cup reduced-fat sour cream
- 2 tablespoons lime juice
- Salt and ground black pepper (to taste)
- 8 flour tortillas (6-inch)
- 1/2 cup fresh cilantro (chopped)
Instructions
- Prepare the Lime Sour Cream Dressing:
- In a bowl, mix reduced-fat sour cream and lime juice. Season with salt and pepper to taste.
- Divide the mixture in half, reserving one portion for serving.
- Make the Cabbage Slaw:
- Mince half of the jalapeño and add it to the bowl with the dressing.
- Toss in shredded red cabbage and green onions, mixing until well-coated.
- Cook the Fish:
- Heat olive oil in a large skillet over medium heat. Add the remaining jalapeño half to flavor the oil.
- Season tilapia strips with salt and pepper. Cook in batches for 5–6 minutes until golden brown and flaky.
- Discard the jalapeño half after cooking.
- Warm the Tortillas:
- Heat tortillas in the microwave for 20–30 seconds. Keep them covered to retain warmth.
- Assemble the Tacos:
- Layer fish strips on each tortilla. Top with cabbage slaw, a dollop of reserved lime sour cream, and fresh cilantro.
Notes
- Fish Options: Substitute tilapia with cod, mahi-mahi, or halibut.
- Spice Level: Adjust heat by adding or reducing jalapeño or using milder chilies like poblano.
- Toppings: Enhance with diced avocado, salsa, or a squeeze of hot sauce.
- Storage: Store leftovers in airtight containers for up to 2 days. Reheat fish before assembling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican