Easy, Delicious Fish Tacos

from the kitchen of Stephanie Nielson

Fish Tacos

Ingredients:
•1/4 cup reduced-fat sour cream
•2 tablespoons fresh lime juice
•Coarse salt and ground pepper
•1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
•4 scallions, thinly sliced (about 1/2 cup)
•1 jalapeno chile, halved lengthwise, one half minced
•2 tablespoons olive oil
•1 pound tilapia fillets, (or other firm white fish), cut into 16 equal strips
•8 flour tortillas (6-inch) or corn tortillas
•1/2 cup fresh cilantro leaves

Directions:
1.In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeño with remaining sour-cream mixture. Season again with salt and pepper.
2.In a large nonstick skillet, heat oil and remaining jalapeño half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeño.
3.Meanwhile, warm tortillas according to package instructions.
4.To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.

Orange-Avocado Salsa
I made this salsa and placed it on top of the tacos. It was delightfully sweet.

Ingredients:
•1 tablespoon fresh lime juice
•1 teaspoon honey
•Coarse salt and ground pepper
•2 large navel oranges
•1/2 firm, ripe avocado, pitted and diced
•1/4 cup finely chopped red onion

Directions:
1.In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside.
2.Slice off both ends of each orange. Following the curve of the fruit, slice away peel and white pith. Cut oranges into quarters lengthwise; slice sections crosswise into 1/4-inch thick pieces. Transfer to bowl along with onion and avocado; toss gently to coat with dressing.