It goes without saying that no one can turn down a taco. In today's recipe, Sarah offers a lightened up variation with grilled tilapia and cabbage -- a fresh, summery combo that won't leave you feeling overstuffed.
Ready to roll? Start shopping:
- 1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1/4 cup sour cream
- 1 lime, half finely zested and juiced, half cut into wedges
- Hot sauce, such as Tabasco
- 12 corn tortillas
- 1/2 small head red cabbage, thinly sliced
- 1 cup fresh cilantro
- 1 small white onion, finely chopped
