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On Sale:   | 
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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
4 reviews you can use for Fish Tacos
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Posted by: Todd | on 01/18/2012
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