Fish Tacos
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
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 canola oil
12 yellow corn tortillas (6 inch)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 94 mg | 9% |
Carbohydrate | 26 g | 9% |
Cholesterol | 56 mg | 19% |
Total Fat | 8 g | 13% |
Iron | 2 mg | 9% |
Calories | 278 kcal | 14% |
Sodium | 436 mg | 18% |
Protein | 26 g | 53% |
Saturated Fat | 3 g | 13% |
Sugars | 2 g | 0 |
Vitamin C | 13 mg | 22% |
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.
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).
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.
Fish Tacos