Ingredients

• 0.25 cups reduced-fat sour cream
• 2 tablespoons lime juice
• salt and ground black pepper to taste
• 1 jalapeno pepper , halved lengthwise
• 2.5 cups shredded red cabbage
• 4 greens onions , thinly sliced
• 2 tablespoons olive oil
• 1 pound tilapia fillets , cut into strips
• 8 , 6 inch
• 0.5 cups chopped fresh cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving.
3. 3 Mince half the jalapeño pepper; save other half for later. Toss cabbage, green onions, and minced jalapeño half in remaining sour cream mixture until slaw is well mixed.
4. 4 Heat olive oil and remaining jalapeño half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper.
5. 5 Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeño half.
6. 6 Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
7. 7 Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

Nutrition per serving