Quick 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


  1. In a large bowl, mix togethe sour cream and lime juice; Seasson with salt and black pepper. Leave half of the mixture in another bowl for serving. Mince half of the jalapeno pepper; save other half for later. Toss green onions, cabbage, and the minced jalappeno half in the remaining sour cream and lime juice mixture until slaw is well mixed.
  2. Heat olive oil and the other jalappeno half in a large skillet over medium heat. Swirl the olive 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 the jalappeno half.
  3. Heat tortillas in the microwave on high until warm, 20 to 30 seconds. If you don’t have a microwave, wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 180° oven for 15 to 20 minutes, until heated through. You can do multiple packets of five tortillas each all at the same time.
  4. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.


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