Fritter Tacos

Ingredients
  • 1/2 cup reduced fat sour cream
  • 1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, drained, liquid reserved
  • 3 cups tri-color coleslaw mix
  • 1-1/2 pounds tilapia fillets, thawed if frozen
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon Pure Wesson® Canola Oil
  • 12 yellow corn tortillas (6 inch)
Directions
  1. Stir together sour cream and 1/4 cup liquid from tomatoes in small bowl to make sauce; set aside. Stir together tomatoes with remaining liquid and coleslaw mix in medium bowl to make slaw; set aside.
  2. Sprinkle fish with cumin and salt. Heat oil in large nonstick skillet over medium-high heat. Place fish in skillet; cook 3 to 4 minutes on each side or until fish flakes easily with fork (145°F).
  3. Separate fish into 12 pieces. Place 1 piece on each tortilla, top with 1/4 cup slaw and 1 tablespoon sauce. Fold tortillas in half; serve immediately – See more at: http://www.ro-tel.com/recipes-Fish-Tacos-5345.html#sthash.m7pf8tvF.dpuf
View other recipes

Back to Recipe Page

Comments are closed.