Fish tacos are usually served in flour tortillas and are a trendy way to serve fish.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
Topping
1/2 cup sour cream
1 teaspoon freshly grated lime zest
Rub
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1 (1-inch thick) pound red snapper fillet, skin removed
Filling
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
2 tablespoons Land O Lakes® Butter
1 medium red bell pepper, cut into thin strips
6 (6- to 8-inch) flour tortillas, warmed
3 (3/4-ounce) slices Land O Lakes® Deli American
*Substitute grouper, halibut, walleye or any medium-firm to firm fleshed fish.
STEP 1
Combine sour cream and lime zest in bowl. Cover; refrigerate until serving time.
STEP 2
Combine all rub ingredients except red snapper in another bowl. Rub evenly onto both sides of fish; let stand 15 minutes.
STEP 3
Stir together lime juice, sugar, 1/4 teaspoon salt and 1/4 teaspoon cumin in bowl. Add coleslaw mix and cilantro; toss to combine. Set aside.
STEP 4
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 5-7 minutes or until fish flakes with fork and pepper strips are crisply tender. Flake fish into 1-inch pieces using fork.
STEP 5
Stack cheese slices. Cut into thin strips; separate.
STEP 6
Layer each tortilla evenly with fish, bell pepper and coleslaw mixture. Top with cheese; dollop with 1 tablespoon topping. Fold in half.