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)
|% Daily Value|
|Total Fat||8 g||13%|
|Saturated Fat||3 g||13%|
|Dietary Fiber||4 g||17%|
|Vitamin C||13 mg||22%|
|Vitamin A||246 iu||5%|
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.
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