Fish Tacos
by Editorial Staff
Shredded red cabbage, in addition to filling for tacos, can be used in sandwiches and as a side dish. A taco is a Mexican “pie” made from a corn tortilla (tortilla or tortilla) with meat, tomatoes, salad, and cheese. This recipe is not a classic, but just an idea. We take tortillas not corn, but wheat; lavash is also good.
Cook: 45 minutes
Servings: 4
Ingredients
- Sour cream – 0.25 cups
- Fresh lime juice – 2 tbsp
- Salt
- Pepper
- Red cabbage, small size, thinly shredded – 0.25 pcs.
- Green onions, thinly sliced - 0.5 cups
- Bitter chili pepper – 1 pc.
- Olive oil – 2 tbsp
- Fillet of tilapia (or other dense white fish) – 450 g
- Wheat flour tortillas, 15 cm in diameter – 8 pcs.
- Fresh cilantro – 0.5 cups
Directions
- Mix sour cream and lime juice, salt, and pepper. Separate half of the mixture. In the remaining half of the sour cream, add cabbage, onions, chopped chili (cut the pepper lengthwise into 2 parts, chop one half). Stir, adding salt and pepper as desired.
- Heat the olive oil in a nonstick skillet. Add the remaining whole chili half. Cut the fish into 16 equal strips, salt, and pepper on all sides. Sear the fish pieces until dark golden brown, 5-6 minutes. Heat the tortilla according to the instructions on the package or in this unusual way: to give the tortilla a “fried” aroma and taste, hold the tortilla with tongs over a gas burner and swing it over the fire.
- Fill the tortillas with cabbage salad, fish, and fresh cilantro leaves. Drizzle over the remaining sour cream and serve immediately.
Enjoy your meal!
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