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 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.
Login to your Ready Set Eat AccountLog in with Facebook Log in with Google
Don't have an account?
Create one for a personalized experience!
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.