Fish Tacos

I made these fish tacos again for dinner tonight. They were fantastic! I served it with Spanish rice and a ccorn salad.

Rigatoni with Goat Cheese

I had goat cheese left over from the spread I made last week, so I decided to make this recipe for dinner tonight - it's a favorite around here!

Fish Tacos

These tacos were super-easy and super-good. I couldn't believe how quickly the kids gobbled these up - they are definitely going to be repeated often!

Fish Tacos

Everyday Food: Great Food Fast

1/4 cup reduced-fat sour cream

2 tablespoons fresh lime juice

Coarse salt and freshly 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, one half minced (I seeded)

2 tablespoons olive oil

1 pound tilapia fillets, cut into 16 equal strips

8 6-inch flour tortillas (I used corn tortillas)

1/2 cup fresh cilantro leaves

In a large bowl, combine the sour cream and lime juice.; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss the cabbage, scallions, and minced jalapeno with the remaining sour cream mixture. Season again with salt and pepper.

In a large nonstick skillet, heat the oil and remaining jalapeno half over medium-high heat; swirl to coat the bottom of the pan. Season the fish on both sides with salt and pepper. In two batches, cook the fish until golden brown on both sides, 5 to 6 minutes. Discard the jalapeno.

Meanwhile, warm the tortillas according to package directions (or over a gas burner).

To make the tacos, fill the tortillas with slaw, fish, and fresh cilantro. Drizzle with the reserved sour cream mixture. Serve immediately.

4 servings