Fish Tacos with Cabbage Slaw

Yield: 4 servings

Ingredients

• 4 cups very thinly presliced green cabbage
• 1 cup chopped plum tomatoes
• 1/3 cup thinly sliced green onions
• ¼ cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 5 teaspoons extra virgin olive oil, divided
• ½ teaspoon salt, divided
• 1 pound tilapia fillets
• 1 teaspoon chili powder
• 8 (6-inch) corn tortillas

Procedure

1. Combine the cabbage, tomatoes, green onions, and cilantro in a large bowl.
2. Add the lime juice, 1 tablespoon oil, and ¼ teaspoon salt, and toss well to combine.
3. Heat the remaining 2 teaspoons of oil in a large nonstick skillet over medium-high heat.
4. Sprinkle the fish evenly with chili powder and the remaining ¼ teaspoon salt.
5. Add the fish to the pan and cook for 3 minutes on each side or until the fish flakes easily when tested with a fork.
6. Remove from heat and cut the fish into bite-sized pieces.
7. Warm the tortillas according to package directions.
8. Spoon about ¼ cup cabbage mixture down the center of each tortilla.
9. Divide the fish evenly among the tortillas, fold in half, and serve with remaining slaw.

Credits

Recipe courtesy Cooking Light magazine.