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Fish Tacos with Cilantro Slaw
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1/2 cup sour cream

1 teaspoon freshly grated lime zest


1 teaspoon ground cumin

3/4 teaspoon salt

1/4 teaspoon pepper


1 (1-inch thick) pound 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

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.

How to make

  1. STEP 1

    Combine sour cream and lime zest in bowl. Cover; refrigerate until serving time.

  2. STEP 2

    Combine all rub ingredients except red snapper in another bowl. Rub evenly onto both sides of fish; let stand 15 minutes.

  3. 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.

  4. 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.

  5. STEP 5

    Stack cheese slices. Cut into thin strips; separate.

  6. 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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