Quick Fish Tacos
Ingredients
This simple yet scrumptious recipe has a nice kick and is a house favorite. Delicious!
Cooking Ingredients
¼ cup decreased fat acrid cream
2 tablespoons lime juice
salt and ground dark pepper to taste
1 jalapeno pepper, split the long way
2 ½ cups destroyed red cabbage
4 green onions, daintily cut
2 tablespoons olive oil
1 pound tilapia filets, cut into strips
8 (6 inch) flour tortillas
½ cup cleaved new cilantro
Cooking Direction
Blend sharp cream and lime squeeze together in an enormous bowl; season with salt and dark pepper. Save about a portion of the blend in one more bowl for serving.
Mince a portion of the jalapeño pepper; save other half for some other time. Throw cabbage, green onions, and minced jalapeño half in leftover acrid cream blend until slaw is very much blended.
Heat olive oil and remaining jalapeño half in a huge skillet over medium intensity; whirl oil to equally cover skillet. Season tilapia filets with salt and pepper.
Sauté fish strips in the skillet in 2 clusters until fish is brilliant brown and effortlessly chipped with a fork, 5 to 6 minutes. Dispose of jalapeño half.
Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
Serve fish in warmed tortillas finished off with cabbage slaw, saved acrid cream blend, and cilantro.