Fish Tacos

¼  cup reduced-fat sour cream

2 tablespoons fresh lime juice

coarse salt and ground pepper

¼ small red cabbage, thinly shredded (about 2 ½ cups)

Green onion

pam

1 pound Tilapia

5 corn tortillas

Cilantro

1. In a large bowl, combine sour cream and lime juice; season with salt and pepper.  Transfer half the mixture to another container; set aside for serving.  Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture.  Season again with salt and pepper.
2. In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan.  Season fish on both sides with salt and pepper.  In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes.  Discard jalapeno.
3. Meanwhile, warm tortillas according to package instructions (or over a burner; see below).
4. To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves.  Drizzle with reserved sour-cream mixture.  Serve immediately.

Per serving (2 tacos): 300 calories; 11.5 grams fat; 30.7 grams protein; 42.5 grams carbohydrates; 3.7 grams fiber

Note: For a toasted flavor, quickly heat tortilla over a gas burner until blistered in spots, holding it with tongs and waving it from side to side.