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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!

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Recipe Summary

prep:
35 mins
cook:
10 mins
total:
45 mins
Servings:
4
Yield:
8 tacos
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mince one jalapeno half and place in a large bowl with cabbage, carrot, and scallions.

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  • 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.

Cook's Note:

You can use any firm white fish in place of tilapia.

Nutrition Facts

583 calories; protein 34.7g; carbohydrates 70.2g; fat 18g; cholesterol 49.5mg; sodium 591.6mg. Full Nutrition
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