Fish Tacos With Cilantro Slaw Recipe

Name: Fish Tacos With Cilantro Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sour cream; 1 teaspoon freshly grated lime zest; 1 teaspoon ground cumin; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 pound (1-inch thick) 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

Servings: persons

1/2 cup sour cream
1 teaspoon freshly grated lime zest
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound (1-inch thick) 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

1
Combine sour cream and lime zest in bowl.
2
Cover; refrigerate until serving time.
3
Combine all rub ingredients except red snapper in another bowl.
4
Rub evenly onto both sides of fish; let stand 15 minutes.
5
Stir together lime juice, sugar, 1/4 teaspoon salt and 1/4 teaspoon cumin in bowl.
6
Add coleslaw mix and cilantro; toss to combine.
7
Set aside.
8
Melt butter in 12-inch nonstick skillet until sizzling; add fish fillet (cut fillet in half to fit into pan, if necessary).
9
Cook over medium-high heat 5 minutes; turn fish.
10
Add bell pepper; continue cooking 5-7 minutes or until fish flakes with fork and pepper strips are crisply tender.
11
Flake fish into 1-inch pieces using fork.
12
Stack cheese slices.
13
Cut into thin strips; separate.
14
Layer each tortilla evenly with fish, bell pepper and coleslaw mixture.
15
Top with cheese; dollop with 1 tablespoon topping.
16
Fold in half.
17
*Substitute grouper, halibut, walleye or any medium-firm to firm fleshed fish.

677

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup sour cream, 1 teaspoon freshly grated lime zest, 1 teaspoon ground cumin, 3/4 teaspoon salt, and more.

Yes, Fish Tacos With Cilantro Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Tacos With Cilantro Slaw

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