Fish Tacos With Cilantro Slaw

Fish Tacos With Cilantro Slaw
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Fish tacos are usually served in flour tortillas and are a trendy way to serve fish.
15 min
Prep Time
25 min
Total Time
6 servings

Ingredients

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.

Directions

  1. Combine sour cream and lime zest in bowl. Cover; refrigerate until serving time.
  2. Combine all rub ingredients except red snapper in another bowl. Rub evenly onto both sides of fish; let stand 15 minutes.
  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.
  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.
  5. Stack cheese slices. Cut into thin strips; separate.
  6. Layer each tortilla evenly with fish, bell pepper and coleslaw mixture. Top with cheese; dollop with 1 tablespoon topping. Fold in half.

Recipe Tips

Nutrition Facts (1 serving)

Calories
320
Cholesterol
60mg
Carbohydrates
25g
Protein
22g
Fat
15g
Sodium
720mg
Dietary Fiber
2g

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