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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fish tacos with a Baja flair are flavorful partners to the cabbage slaw, which adds crunch and a peppery bite. Ingredients:
2 tablespoons taco seasoning |
1 tablespoon fresh lime juice |
1 tablespoon fresh orange juice |
1 pound mahimahi or other firm whitefish fillets, cut into bite-sized pieces |
1 tablespoon vegetable oil |
2 cups presliced green cabbage |
1/2 cup chopped green onions |
1/2 cup reduced-fat sour cream |
8 (6-inch) corn tortillas |
8 lime wedges |
Directions:
1. Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautê 5 minutes or until fish is done.
3. Combine cabbage, onions, and sour cream in a medium bowl.
4. Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve with lime wedges.
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