Easy to prepare fish tacos using seasoned tomatoes and coleslaw mix for the slaw
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 6 servings (2 tacos each) |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 6 servings (2 tacos each) |
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)
Instructions
- 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 degrees 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 Facts
| Serving Size | 1 of 6 servings |
| Calories | 424 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 28 g |
| Cholesterol | 67 mg |
| Sodium | 537 mg |
| Serving Size | 1 of 6 servings |
| Calories | 424 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 28 g |
| Cholesterol | 67 mg |
| Sodium | 537 mg |