Fish Tacos With Cilantro Slaw
Fish tacos are usually served in flour tortillas and are a trendy way to serve fish.
15 min.prep time
25 min.total time
1/2 cup sour cream
1 teaspoon freshly grated lime zest
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound (1-inch thick) red snapper fillet, skin removed*
2 teaspoons lime juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 cups coleslaw mix
1/3 cup chopped fresh cilantro
1 medium red bell pepper, cut into thin strips
6 (6- to 8-inch) flour tortillas, warmed
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.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #12635©2003Land O'Lakes, Inc.