Food & Cooking Recipes Ingredients Seafood Recipes Fish Tacos with Cabbage and Lime 3.3 (154) 12 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 8, 2022 Rate PRINT Share Servings: 4 Give fish a kick of spice by cooking it in a pan with oil and jalapeño. When the tilapia is done cooking, add it to tortillas packed with crunchy cabbage slaw and garnish with cilantro and a squeeze of lime. Ingredients 1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper ¼ cup sour cream 1 lime, half finely zested and juiced, half cut into wedges Hot sauce, such as Tabasco 12 corn tortillas ½ small head red cabbage, thinly sliced 1 cup fresh cilantro 1 small white onion, finely chopped Directions Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes. Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges. Cook's Notes Corn tortillas are great for anyone who can't eat gluten -- a protein found in wheat, rye, and barley. Originally appeared: Everyday Food, May 2010 Rate It PRINT