Description
Having become an avid fisherperson I had to come up with new ideas for different types of fish. Although we do not catch tilapia here, the farm-raised tilapia at your local fish store is delicious!
Ingredients
- 1 jalapeno pepper, halved lengthwise, divided
- 2 ½ cups shredded red cabbage
- ½ carrot, shredded
- ½ cup sliced scallions
- ⅓ cup low-fat sour cream
- 1 ½ each limes, juiced
- 1 pinch coarse salt and ground black pepper to taste
- ¼ cup all-purpose flour
- 1 pound tilapia fillets
- 2 tablespoons olive oil
- 8 each flour tortillas, warmed
- ½ cup chopped fresh cilantro
Instructions
- Mince one jalapeno half and place in a large bowl with cabbage
- carrot
- and scallions.
- Combine sour cream and lime juice in a small bowl; season with salt and pepper. Transfer 1/2 of the mixture to another small bowl and set aside for serving. Combine remaining sour cream mixture with cabbage mixture
- and season with salt and pepper
- if needed.
- Put flour and tilapia in a resealable plastic bag and shake to coat fish.
- Heat oil and remaining jalapeno half in a large skillet over medium heat
- swirling to coat the bottom of the skillet. Add fish
- working in batches if necessary. Season with salt and pepper
- and cook until golden brown
- 5 to 6 minutes per side. Remove fish
- slice into strips
- and discard jalapeno.
- Fill warmed tortillas with slaw
- fish
- and cilantro and drizzle with the reserved sour cream mixture. Serve immediately.
Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 4