Fish Tacos

Name: Fish Tacos
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings (2 tacos each)
Cuisine: mexican
Ingredients: 1/2 cup reduced fat sour cream; 1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained, liquid reserved; 3 cups tri-color coleslaw mix; 1-1/2 pounds tilapia fillets, thawed if frozen; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1 tablespoon Pure Wesson® Canola Oil; 12 yellow corn tortillas (6 inch)

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Total: 30 min

Prep: 30 min

Yield: 6 servings (2 tacos each)

Easy to prepare fish tacos using seasoned tomatoes and coleslaw mix for the slaw

Total: 30 min

Prep: 30 min

Yield: 6 servings (2 tacos each)

Ingredients

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1/2 cup reduced fat sour cream

1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained, liquid reserved

3 cups tri-color coleslaw mix

1-1/2 pounds tilapia fillets, thawed if frozen

1 teaspoon ground cumin

1/2 teaspoon salt

1 tablespoon Pure Wesson® Canola Oil

12 yellow corn tortillas (6 inch)

Directions

1. Stir together sour cream and 1/4 cup liquid from tomatoes in small bowl to make sauce; set aside. Stir together tomatoes with remaining liquid and coleslaw mix in medium bowl to make slaw; set aside.
2. Sprinkle fish with cumin and salt. Heat oil in large nonstick skillet over medium-high heat. Place fish in skillet; cook 3 to 4 minutes on each side or until fish flakes easily with fork (145 degrees F).
3. Separate fish into 12 pieces. Place 1 piece on each tortilla, top with 1/4 cup slaw and 1 tablespoon sauce. Fold tortillas in half; serve immediately.