The creamy red-cabbage slaw can also be served on sandwiches or as a side dish. For a toasted flavor, quickly heat the tortillas over a gas burner until blistered in spots, holding each with tongs and waving it from side to side.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
In a large bowl, combine the sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss the cabbage, scallions, and minced jalapeño with the remaining sour-cream mixture. Season again with salt and pepper.
Step 2
In a large nonstick skillet, heat the oil and remaining jalapeño half over medium-high heat; swirl to coat the bottom of the pan. Season the fish on both sides with salt and pepper. In two batches (starting with any larger pieces), cook the fish until golden brown on all sides, 5 to 6 minutes. Discard the jalapeño.
Step 3
Meanwhile, warm the tortillas according to package instructions (or over a burner; see note above).
Step 4
To make the tacos, fill the tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with the reserved sourcream mixture. Serve immediately.
