1/4 cup fresh cilantro, finely chopped
Juice/zest of 3 limes
2 tablespoons + 1/2 teaspoon smoked paprika, divided
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
4 fish fillets (tilapia, orange roughy, or flounder, about 1 1/2 lb)
2 tablespoons fat-free sour cream
2 tablespoons light mayonnaise
8 small extra-thin corn tortillas
2 cups angel hair shredded cabbage
-- Chop cilantro.
-- Zest/grate lime peel (no white; 1 teaspoon); squeeze limes for juice (3 tablespoons).
1. Whisk in medium bowl: 2 tablespoons paprika, salt, pepper, and oil until blended. Add fish and turn to coat; let stand 4-5 minutes to marinate.
2. Combine sour cream, mayonnaise, 1 tablespoon lime juice, lime zest, cilantro, and remaining 1/2 teaspoon paprika; set aside.
3. Preheat large nonstick sauté pan on medium-high 2-3 minutes. Place fish in pan; cook 2-3 minutes on each side or until fish flakes easily. Remove pan from heat; add remaining 2 tablespoons lime juice over fish. If desired, heat tortillas following package instructions.
4. Place 1/4 cup cabbage on each tortilla; divide fish evenly over cabbage. Spoon cilantro sauce and Black Bean-Pineapple Salsa (optional) over fish. Serve.