Fish tacos are usually served in flour tortillas and are a trendy way to serve fish.
Combine sour cream and lime zest in small bowl. Cover; refrigerate until serving time.
Combine all rub ingredients except red snapper in small bowl. Rub evenly onto both sides of fish; let stand 15 minutes.
Meanwhile, stir together lime juice, sugar, 1/4 teaspoon salt and 1/4 teaspoon cumin in medium bowl. Add coleslaw mix and cilantro; toss to combine. Set aside.
Melt butter in 12-inch nonstick skillet until sizzling; add fish fillet (cut fillet in half to fit into pan, if necessary). Cook over medium-high heat 5 minutes; turn fish. Add bell pepper; continue cooking until fish flakes with fork and pepper strips are crisply tender (5 to 7 minutes). Flake fish into 1-inch pieces using fork.
Meanwhile, stack cheese slices. Cut into thin strips; separate.
To assemble tacos, layer each tortilla evenly with fish, bell pepper and coleslaw mixture. Top with cheese; dollop with 1 tablespoon topping. Fold in half.
*Substitute grouper, halibut, walleye or any medium-firm to firm fleshed fish.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1037
© 2013 Land O'Lakes, Inc.
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