Finally we're back to cookin' - tonight we decided to try some fish tacos, which we've been wanting to do for a while. They were tasty, but the cabbage mixture seemed to overpower the fish (which tasted delicious on it's own). Next time I think we'll try it with an avocado mango salsa or different type of cabbage mixture. None the less, this recipe is super quick (you can have it ready in 15 minutes). Keep an eye out for another fish taco recipe sometime soon!
- 2 tablespoons taco seasoning
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- 1 pound mahi mahi or other firm whitefish fillets, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 cups green cabbage, thinly sliced
- 1/2 cup chopped green onions
- 1/2 cup reduced-fat sour cream
- 8 (6-inch) corn tortillas (we used 4 whole wheat tortillas)
- 8 lime wedges
- Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautê 5 minutes or until fish is done.
- Combine cabbage, onions, and sour cream in a medium bowl.
- Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve with lime wedges.