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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
© 2014 Land O'Lakes, Inc.
Let’s be honest – I’m always looking for quick meal ideas. By the time I get home from work, I have about a half hour to throw dinner together and get it on the table. Most (okay, ALL of the time) I have an unhappy one-year-old pulling at my leg as if to say, “Mom, why is there not food on my high chair tray yet?!” So, when it comes to meals, the quicker the better.
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Sweet corn on the cob is one of summer’s best treats. It’s my go-to stop at the Minnesota State Fair where they grill the corn in the husks, then peel back the husks and dunk them in vats of melted butter…mmm, is it late August yet?! More ...
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