Tilapia is the gently flavored, nutritious and low-fat centerpiece of these tacos.
The easy recipe is from the “superfast” section of Cooking Light magazine’s July issue.
Fish tacos with cabbage slaw
4cups very thinly presliced green cabbage
1cup chopped plum tomatoes
1/3cup thinly sliced green onions
1/4cup chopped fresh cilantro
2tablespoons fresh lime juice
5teaspoons extra-virgin olive oil
1/2teaspoon salt
1pound tilapia fillets
1teaspoon chili powder
86-inch corn tortillas
Combine cabbage, tomatoes, onions and cilantro in a large bowl. Add juice, 1 tablespoon olive oil and 1/4 teaspoon salt; toss well to combine.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.
Makes 4 servings.
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