Quick Fish Tacos

Quick Fish Tacos

38 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  Huge

“This simple yet scrumptious recipe has a nice kick and is a house favorite. Delicious!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
  2. Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
  3. Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
  4. Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

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Reviews (38)

Rate This Recipe
Cara
26

Cara

This was excellent!! I made very minor changes: cooked the red cabbage in a pan for about 5 min, just to soften slightly. Used fat-free sour cream. Also, added cilantro to the slaw and as a garnish on top. I don't believe the recipe instructions included what to do with the cilantro. This was the perfect dinner for a hot day!!

SallysDaisy
15

SallysDaisy

I make fish tacos all of the time with tilapia sprinkled with a Louisanna style rub! My husband loves a little kick so I am anxious to try this recipe! I would use Greek yogurt instead of sour cream though.

COOKINGKRIS1
12

COOKINGKRIS1

These were excellent! Healthy and different. They cooked much faster for me.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 416 cal
  • 21%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 38.9 g
  • 13%
  • Protein
  • 30.1 g
  • 60%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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