Fish Tacos with Cilantro Slaw
Fish tacos are usually served in flour tortillas and are a trendy way to serve fish.
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Ingredients
Topping
1
2 cup sour cream1 teaspoon freshly grated lime zest
Rub
1 teaspoon ground cumin
3
4 teaspoon salt1
4 teaspoon pepper
1 (1-inch thick) pound red snapper fillet, skin removed
Filling
2 teaspoons lime juice
1 teaspoon sugar
1
4 teaspoon salt1
4 teaspoon ground cumin2 cups coleslaw mix
1
3 cup chopped fresh cilantro2 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.
How to make
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STEP 1
Combine sour cream and lime zest in bowl. Cover; refrigerate until serving time.
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STEP 2
Combine all rub ingredients except red snapper in another bowl. Rub evenly onto both sides of fish; let stand 15 minutes.
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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.
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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.
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STEP 5
Stack cheese slices. Cut into thin strips; separate.
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STEP 6
Layer each tortilla evenly with fish, bell pepper and coleslaw mixture. Top with cheese; dollop with 1 tablespoon topping. Fold in half.
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