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  • 1/2 cup reduced fat sour cream
  • 1 10 ounce can 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)
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 degrees 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.

nutrition information

Per Serving: cal. (kcal) 278, Fat, total (g) 8, chol. (mg) 56, sat. fat (g) 3, carb. (g) 27, fiber (g) 4, pro. (g) 26, vit. A (IU) 243, vit. C (mg) 13, sodium (mg) 436, calcium (mg) 91, Percent Daily Values are based on a 2,000 calorie diet
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