Fish Tacos with Tilapia

Ingredients

• 1/4 cup reduced-fat sour cream
• 2 tablespoons fresh lime juice
• coarse salt and ground pepper
• 1/4 small red cabbage thinly shredded (about 2 ½ cups)
• 4 scallions thinly sliced (about ½ cup)
• 1 jalapeno chile halved lengthwise, one half minced
• 2 tablespoon olive oil
• 1 lb. tilapia fillets (or other firm white fish) cut into 16 equal strips
• 8 flour tortillas (6-inch)
• 1/2 cup fresh cilantro leaves

Instructions

1. 1
   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 jalapeno with remaining sour-cream mixture. Season again with salt and pepper.
2. 2
   In a large nonstick skillet, heat oil and remaining jalapeno 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 larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno.
3. 3
   Meanwhile, warm tortillas according to package instructions (or over a burner; see below).
4. 4
   To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.