Fish Tacos
Easy, healthy, and light… the perfect summer food. Get ‘em before Fall gets here!
Ingredients:
- (4) cups shredded cabbage
- (1) carrot, peeled and grated
- ½ cup finely chopped red onion
- ½ cup finely chopped cilantro
- (1) cup sour cream
- (2) tbsp. fresh lime juice
- Salt and pepper
- (8) 6-8” flour tortillas
- 1½ pounds cod fillets
- ¼ cup flour
- 1 tbsp olive oil
Preparation:
- Mix cabbage, carrots, red onion, cilantro, sour cream, lime juice, and salt and pepper to taste. Set aside.
- Cut cod fillets in portions about 2 inches wide. Place flour on a plate. Dredge fish pieces in flour to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Cook fish in oil until fish flakes easily with a fork. Remove from skillet.
- Wipe out skillet with paper towels and return to medium heat. Working with 1 tortilla at a time, add tortillas to skillet to heat both sides. Fill each tortilla evenly with fish and cabbage mixture, and serve.
Makes 8 tacos
Nutritional information- 250 calories, 10g fat, 5g saturated fat, 55 mg cholesterol, 550mg sodium, 22g carbohydrate, 2g fiber, 17g protein.
