Make fish tacos with tilapia by pan-frying seasoned tilapia fillets and serving them on flour tortillas topped with a spicy red cabbage slaw. Martha Stewart offers a recipe for fish tacos with tilapia on MarthaStewart.com.
Make the slaw topping by mixing 1/4 cup of reduced-fat sour cream and 2 tablespoons of fresh lime juice in a bowl. Season the sour cream with salt and pepper and set half aside. Toss 2 1/2 cups of thinly shredded red cabbage, 1/2 of a minced jalapeno and four thinly sliced scallions with the remaining sour cream. Add more salt and pepper to taste.
Add 2 tablespoons of olive oil to a skillet and set the pan over medium-high heat. Add the other half of the jalapeno to the pan as well. Sprinkle salt and pepper on both sides of 16 1-ounce strips of tilapia fillets. Then, in batches, cook the tilapia in the skillet for five to six minutes until browned on each side.
Warm eight 6-inch flour tortillas according to package instructions. Serve the tacos by setting a tilapia strip in a tortilla and topping with the slaw, chopped fresh cilantro leaves and some of the reserved lime and sour cream sauce.