Fish Tacos with Crunchy Slaw

Fish Tacos with Crunchy Slaw
 
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Ingredients
  • 12 oz Tilapia Fillets
  • 2 Limes
  • 4 oz red cabbage
  • 1 avacado
  • 1 onion
  • 1 bunch cilantro
  • 1 red bell pepper
  • 6 flour tortillas
  • 2 T sour cream
  • 2 T Hot sauce
  • 2 T Olive Oil
Instructions
  1. Thinly slice the cabbage.
  2. Juice one lime and cut the other one into wedges.
  3. Cut the bell pepper and onion into thin strips.
  4. Chop the cilantro.
  5. Halve, peel, pit, and slice the avocado.
  6. Heat 1 T of oil. When hot, sweat the onions for 2 minutes.
  7. Add in the red pepper and stir.
  8. When soft, lower the heat and let it sit for 2 more minutes.
  9. Season the fish with salt and pepper on both sides and add to the pan. Cover and cook for 4 minutes flipping once.
  10. Uncover and stir every 2 minutes breaking up the fish. Transfer fish into a bowl.
  11. In another bowl, combine the sour cream and lime juice. Toss in the cabbage and season with the remaining salt and pepper.
  12. Mix well.
  13. Wipe the pan clean and warm tortillas over medium heat for about 1 minute.
  14. Fill the tortillas with the fish and slaw. Top with Avacado slices and fresh cilantro. Serve with lime wedges and hot sauce on the side.
Nutrition Information
Calories: 634 Fat: 17g Carbohydrates: 84g Protein: 55g

IMG 2563 1024x768 Fish Tacos with Crunchy Slaw

Comments

  1. Looks great! I bet I could even get my grandson to eat fish this way!

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