California fish tacos
Unsweetened lime juice
Uncooked snapper fillet(s)
Cooked green cabbage
2 cup(s), shredded, thinly sliced
2 medium, thinly sliced
⅓ cup(s), coarsely chopped
Uncooked red onion(s)
½ cup(s), sliced, finely chopped
1 medium, seeded and minced
8 medium, warmed
Light sour cream
- Spray a 7 x 11-inch baking dish with nonstick spray.
- Stir together the lime juice, oil, chili powder, coriander, and salt in a cup. Place the fish in the prepared baking dish in one layer and brush with the lime juice mixture. Cover with plastic wrap and vent one corner. Microwave on High until the fish is just opaque in the center, about 3 minutes. Break the fish into flakes.
- Stir together all the remaining ingredients except the tortillas in a medium bowl.
- Top each tortilla with about 2 tablespoons of the cabbage mixture, 2 tablespoons of the fish, and another 1 tablespoon of the cabbage mixture. Fold the tortillas in half.
- Serving size: 2 tacos