Update 7/26/10: These are still delicious! A great weeknight meal because they are super quick and easy to make. This is a definite keeper for my arsenal.
2 tbsp taco seasoning
1 tbsp fresh lime juice
1 tbsp freshly squeezed orange juice
1 lb mahimahi or other firm whitefish fillets, cut into bite-sized pieces (I used frozen mahi mahi)
1 tbsp vegetable oil
2 cups presliced green cabbage
1/2 cup chopped green onions
1/2 cup reduced-fat sour cream
8 (6-inch) corn 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.
I added some extra heat to the fish with some chili powder and hot sauce. I also included chopped cilantro in the slaw. I served them with fresh salsa and cheese.
Calories: 327 (26% from fat)
Fat: 9.4g (sat 3.3g, mono 1.3g, poly 2.8g)
Serves: 4 (serving size: 2 fish tacos and 2 lime wedges)
Linked to Home Sweet Farm Delictable Tuesdays, Beat the Winter Blues and Remodelaholic Recipe Swap Sundays.