Fish tacos with a Baja flair are flavorful partners to the cabbage slaw, which adds crunch and a peppery bite.
Cooking Light DECEMBER 2002
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.
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