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On Sale:   | 
All Stores
30
PREP TIME
30
TOTAL TIME
6
INGREDIENTS
4.7 of 5 (18 ratings)
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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)

Nutrition Information*

Serving Size 6 servings (2 tacos each)
Calories 278

View complete nutrition information

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°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.
Nutrition Information close
Amount per Serving
Calories 278  
  % Daily Value*
Total fat 8 g 13%
Saturated fat 3 g 13%
Cholesterol 56 mg 19%
Sodium 436 mg 18%
Carbohydrate 26 g 9%
Dietary fiber 4 g 17%
Sugars 2 g  
Protein 26 g  
Vitamin A   5%
Vitamin C   22%
Calcium   9%
Iron   9%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
8 reviews you can use for Fish Tacos
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User Rating: 5 stars

Made these really quickly during my lunch hour and ate way more than I usually do! They were delicious, quick, and easy to make!

Posted by: THE BEST | on 03/14/2014
User Rating: 4 stars

I made this tonight because while at the doctors office today they had a similar recipe. I had lots of variations though. I used a coleslaw mix and added just squeezed lime and some olive oil to it. . I used cod , put some cumin and salt on it and dipped in egg and bisquick mix and then pan fried. I squashed an avocado and used it in tacos and it was delish. I think that the way it was presented would be tasty too but just wanted to let you know what I tried and what worked! All of my kids ate it, only one taco was thrown on the floor. (That is a success in my house). To be fair to the dish though, she did eat two and threw the third! We also tried some chipotle ranch dressing (Marie's brand) on my husbands' tacos which he liked. AND served with margaritas. Come to think of it, the doctors recipe was way more healthy!!!

Posted by: powayk | on 07/31/2013
User Rating: 2 stars

didn't like it. the sauce with the sour cream was good

Posted by: mom | on 03/19/2013
User Rating: 5 stars

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.

Posted by: kptexas | on 08/15/2012
User Rating: 5 stars

Deliciosos the recepes was very helpful

Posted by: Marissa | on 03/17/2012
User Rating: 5 stars

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!

Posted by: Softheart | on 12/08/2011
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