Besides making for an easy Lenten meal, fish tacos are a fun way to get your children to try a mild fillet.

Fish Tacos

8 flour tortillas (6-inch)

1/2 cup sour cream

1/4 cup favorite salsa

Salt and black pepper

3 flounder or haddock fillets, 8 oz. each

2 Tbsp canola oil

Juice of 2 fresh limes

1 small red onion, thinly sliced

2 ripe beefsteak tomatoes, diced

2 cups red cabbage, finely shredded

Fresh cilantro leaves, optional

1. Preheat the oven to 300°F. Stack the tortillas on top of each other. Wrap in aluminum foil and place in the oven to warm while you prepare the fish.

2. Whisk together sour cream and salsa in a small bowl; season with salt and pepper. Cover and refrigerate.

3. Heat a grill pan or nonstick pan over high heat. Brush the fish on both sides with the oil and season with salt and pepper. Cook the fish until golden brown on both sides, about 4 minutes per side. Remove to a plate; drizzle with the lime juice. Let rest for 5 minutes. Using a fork, flake the fish into large pieces.

4. Set up a taco bar: Place remaining ingredients in small bowls. Wrap the warm tortillas in a clean dishcloth on a plate.

5. To serve: Put some fish in the center of each tortilla. Top with onion, tomatoes and cabbage, then drizzle with sour-cream sauce and cilantro leaves, if desired. Makes 4 servings.

Looking for other meatless main dishes? Check out recipes from

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