This simple yet scrumptious recipe has a nice kick and is a house favorite. Delicious!
Ingredients
- reduced-fat sour cream: 0.25 cup
- lime juice: 2 Tbsp
- salt and ground black pepper: (to taste)
- jalapeño pepper: 1 piece (halved lengthwise)
- ½ cups shredded red cabbage: 2 piece
- green onions: 4 piece (sliced)
- olive oil: 2 Tbsp
- tilapia fillets: 1 pound (cut into strips)
- flour tortillas: 8 piece (6 inch)
- fresh cilantro: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
-
Gather all ingredients. Dotdash Meredith Food Studios
-
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. Dotdash Meredith Food Studios
-
Mince half the jalapeño pepper; save other half for later. Toss cabbage, green onions, and minced jalapeño half in remaining sour cream mixture until slaw is well mixed. Dotdash Meredith Food Studios
-
Heat olive oil and remaining jalapeño half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Dotdash Meredith Food Studios
-
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 jalapeño half. Dotdash Meredith Food Studios
-
Heat tortillas in the microwave on high until warm, 20 to 30 seconds. Dotdash Meredith Food Studios
-
Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro. Dotdash Meredith Food Studios
