"We are all in this together. We need each other. Oh, how we need each other. Those of us who are old need you who are young, and hopefully, you who are young need some of us who are old...We need deep and satisfying and loyal friendships with each other. These friendships are a necessary source of sustenance. We need to renew our faith every day. We need to lock arms and help build the kingdom so that it will roll forth and fill the whole earth."
— Marjorie Pay Hinckley

Monday, May 7, 2012

Fish Tacos

-By: Cimone Furler via cuisinenie.blogspot.com

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) * I use coleslaw mix from the store. Just as good.
  • 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)
  • 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.

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