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!
Preparation Time
35 mins
Cooking Time
10 mins
Total Time
45 mins
Calories
583 Calories
Recipe Instructions
Step 1
Mince one jalapeno half and place in a large bowl with cabbage, carrot, and scallions.
Step 2
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.
Step 3
Put flour and tilapia in a resealable plastic bag and shake to coat fish.
Step 4
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.
Step 5
Fill warmed tortillas with slaw, fish, and cilantro and drizzle with the reserved sour cream mixture. Serve immediately.
Ingredients
¼ cup all-purpose flour
2 tablespoons olive oil
½ cup chopped fresh cilantro
1 pound tilapia fillets
2 ½ cups shredded red cabbage
1 jalapeno pepper, halved lengthwise, divided
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
