If you're anything like me, it's very easy to get stuck in a rut when it comes to making weeknight meals.
You know what your family enjoys and what you find simple to prepare and you tend to just stick with the usual.
Why not mix it up with this light and easy fish taco recipe?! Tacos don't have to be limited to Tuesdays!
This meal will have your family coming back for seconds...and maybe even thirds!
1/4 c. reduced-fat sour cream
2 tbsp. fresh lime juice
1/4 small red cabbage, thinly shredded (roughly 2 1/2 cups)
4 scallions, thinly sliced (roughly 1/2 cup)
1 jalapeno chile, halved lengthwise, one half minced
2 tbsp. olive oil
1 lb. tilapia fillets (or other firm white fish), cut into 16 equal strips
8 flour tortillas
1/2 c. fresh cilantro leaves
In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving.
Toss cabbage, scallions, and minced jalapeño with remaining sour cream mixture. Season again with salt and pepper.
In a large nonstick skillet, heat oil and remaining jalapeño half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. in two batches (starting with the larger pieces), cook fish until golden brown on all sides, 5-6 minutes. Discard jalapeño.
Meanwhile, warm tortillas according to package instructions.
To make tacos, fill the tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour cream mixture.
Original recipe found HERE.