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We like to serve these Fish Tacos with Cabbage Slaw in the sturdy texture of corn tortillas, but you can use flour tortillas. Since the recipe makes more slaw than necessary for the tacos, serve the extra on the side.
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Category
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Entrée
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Chef
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Cooking Light
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Contributor
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Jeremiah
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Last Update
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9/12/2012 6:02:08 PM
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Prep Time
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30
min
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Cook Time
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60
min
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Serves
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4
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Ingredients
arrow_right Presliced Green Cabbage, 4 Cups (about 1 large head)
arrow_right Plum Tomatoes, 4 med
arrow_right Green Onions, 1 bunch
arrow_right Fresh Cilantro, 1 bunch
arrow_right Lime, 1 large
arrow_right Extravirgin Olive Oil
arrow_right Salt, 1/2 tsp
arrow_right Tilapia Fillets, 1 lb
arrow_right Chili Powder, 1 tsp
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Cooking Instructions
PREPARATION
Chop Plum Tomatoes
Thinly Slice Green Onions
Chop Cilantro
Squeeze Lime Juice to yield 2 Tbls
Combine Cabbage, Plum Tomatoes, Green Onions, and Cilantro in a large bowl.
Add juice, 1 Tbls oil, and 1/4 tsp salt; toss well to combine.
COOKING
Heat remaining 2 tsps oil in a large nonstick skillet over medium-high heat.
Sprinkle fish evenly with chili powder and remaining 1/4 tsp salt.
Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
Remove from heat, and cut fish into bite-sized pieces.
PREPARATION
Warm tortillas according to package directions.
Spoon about 1/4 cup cabbage mixture down the center of each tortilla.
Divide fish evenly among tortillas; fold in half.
Serve tacos with remaining cabbage mixture on side
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