Fish Tacos
- Yield: 6 servings (2 tacos each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 424
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 39
- Dietary Fiber
- 6
- Sugar
- 13
- Protein
- 28
- Cholesterol
- 67
- Sodium
- 537
- Total: 30 min
- Prep: 30 min
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)
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.