Easy-to-prepare fish tacos using seasoned tomatoes and coleslaw mix for the slaw.
Recipe from RO*TEL
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)
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.
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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