Preparation:
Bring wine and water to simmer in heavy small saucepan. Add fish and simmer until just cooked through, about 5 minutes. Drain.
Mix mayonnaise, cilantro and cayenne pepper in small bowl.
Warm corn tortillas in nonstick skillet over high heat, about 15 seconds per side or in microwave according to package directions.
Divide cabbage among corn tortillas. Divide fish over cabbage. Drizzle with sour cream. Top with salsa and lemon wedges and roll up, if desired.
Prep Time: 10 minutes Cook Time: 10 minutes Makes: 8 tacos These tacos are ultra-easy. If you prefer a crunchy taco shell, replace the corn tortillas with purchased taco shells. |
