fish tacos

This recipe is from Everyday Food, Jan/Feb '05.   It was one of their "light" issues, so there are several recipes in there I'd like to try out.  I thought the tacos were good, but we had a few issues.   We only needed two servings, so we decided to half the recipe.  I made a mistake and forgot to use only 1 T. of lime juice, so our sauce was very strong with lime flavor.   We also found out that our cast-iron grill pan is not seasoned well enough to handle a fish as delicate as tilapia.   It was still good, but next time we make it we'll fix those few problems for a better result!

Fish Tacos
Ingredients:
1/4 c. reduced-fat sour cream
2 T. lime juice
salt and pepper
1/4 small red cabbage, thinly shredded  (~2.5 c.)
4 scallions, thinly chopped (~1/2 c.)
1 jalapeno chile, halved lengthwise, one half minced
2 T. olive oil
1 lb. tilapia fillets (or other firm white fish), cut into 16 equal strips
8 tortillas (6 inch)
1/2 c. fresh cilantro

Preparation:
In a large bowl, combine sour cream and lime juice; season with salt and pepper.  Transfer half the mixture to another container; set aside for serving.   Toss cabbage, scallions, and minced jalapeno with remaining sour cream mixture.  Season again with salt and pepper.   In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan.  Season fish on both side with salt and pepper.  In two batches, cook fish until golden brown on all sides, 5 to 6 minutes.  Discard jalapeno.  Meanwhile, warm tortillas according to package instructions.  To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves.  Drizzle with reserved sour cream mixture.  Serve immediately.

Serves 4:  399 calories, 11.5 g. fat, 3.7 g. fiber