BAJA FISH TACOS

The original recipe calls for corn tortillas.  We tried this with both corn and flour and liked the flour recipe so much better.  The corn tortillas seemed dry, so make sure you get good/fresh ones.

From Cooking Light December 2002.

INGREDIENTS
2 tablespoons taco seasoning
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 pound mahimahi or other firm whitefish fillets, cut into bite-sized pieces
1 tablespoon vegetable oil
2 cups presliced green cabbage
1/2 cup chopped green onions
1/2 cup reduced-fat sour cream
8 (6-inch) corn tortillas
8 lime wedges

DIRECTIONS
1.  Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.
2.  Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautê 5 minutes or until fish is done.
3.  Combine cabbage, onions, and sour cream in a medium bowl.
4.  Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve with lime wedges.