Tilapia Tacos

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.