Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::4
Yield::4 servings
Ingredients
¼ cup reduced-fat sour cream
2 tablespoons lime juice
salt and ground black pepper to taste
1 jalapeno pepper, halved lengthwise
2 ½ 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
½ cup chopped fresh cilantro
Directions
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.
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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