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
1 pound Tilapia
5 corn tortillas
  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.

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