Ingredients
- 1 pound white fish or cod, cut into 1-inch pieces
- 1 Tablespoon olive oil
- 2 Tablespoons lemon juice
- ½ package taco seasoning
- 12, 6-inch corn tortillas, warmed
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded
- 2 cups tomatoes, chopped
- ½ cup sour cream, nonfat
- Taco sauce to taste
- Lime wedges for serving (optional)
Directions
- In a medium bowl, combine fish, olive oil, lemon juice, and taco seasoning mix; pour into a large skillet.
- Cook, stirring constantly, over medium-high heat for 4-5 minutes, until the temperature reaches 145F using a food thermometer. The fish should flake easily when tested with a fork.
- Line tortillas with a cabbage leaf and fill with fish mixture.
- Top with shredded cabbage and chopped tomatoes. Add nonfat sour cream (or nonfat plain Greek yogurt), taco sauce, and lime wedge, if desired.
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