- 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)
|Serving Size||6 servings (2 tacos each)|
- 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.
- 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°F).
- 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.
|Amount per Serving|
|% Daily Value*|
|Total fat||8 g||13%|
|Saturated fat||3 g||13%|
|Dietary fiber||4 g||17%|
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didn't like it. the sauce with the sour cream was good
Great fish tacos! I used regular sour cream and added more sour cream to make the sauce thicker. I dipped the tortillas in hot Canola oil for just a few seconds on each side to make them soft and hot.
Deliciosos the recepes was very helpful
I love Mexican food but when my husband suggested fish tacos I wasn't too sure. We made them together. They were quick, easy and absolutely delicious! The slaw was the perfect added touch!
Love this recipe! What an easy way to make Fish Tacos. Great flavor with a nice amount of spiciness.
Great for a quick delicious fresh meal. I rolled my fish in pancaked flour prior to pan frying. Also, homemade salsa really makes this dish shine.