Fish Tacos
A Healthier Spin on Traditional Fish Tacos

• 1/2 cup reduced fat sour cream
• 2 tablespoons fresh limejuice
• Coarse salt and ground pepper
• 1/2 small red cabbage, thinly shredded
• 4 scallions, thinly sliced
• 2 tablespoons olive oil
• 1 pound tilapia fillets, cut into 16 equal strips
• 8 whole-wheat tortillas
• 1/2 cup fresh cilantro leaves

1. In a large bowl, combine sour cream and limejuice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage and scallions with remaining sour cream mixture. Season again with salt and pepper.

2. In a large nonstick skillet, heat oil over medium-high heat. Season fish on both sides with salt and pepper. In two batches cook fish until golden brown on all sides, 5 to 6 minutes. Meanwhile warm tortillas according to package instructions. To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.


Nutritional Information
Serves 4. Nutrition per serving: 399 calories, 11.5g fat, 30.7g protein, 35g carbohydrates, 3.7g fiber

Healthier than your average Fish Tacos!

• Low fat sour cream instead of regular sour cream or mayonnaise
• Whole-wheat tortillas instead of fried flour tortillas
• Typically the fish is fried in fish tacos but not for this recipe
• Excellent source of protein
• You can substitute any of your favorite lean fishes in the tacos
• For the sauce you can also replace the sour cream with non-fat plain yogurt
• For summer days try grilling the fish on an outdoor barbeque.