Fish Tacos

How to cook Fish Tacos

Ingredients: 2 cups packaged shredded cabbage or coleslaw exchange involve 3/4 cup salsa, divided 2 tablespoons sour cream 1 pound halibut, mahi mahi or tilapia fish fillets 1 teaspoon chili control 2 teaspoons canola or vegetable lubricator 8 (6 inch) corn tortillas, warmed according to package directions 2 cups SARGENTO Artisan Blends Shredded Authentic Mexican Cheese Lime wedges (elective)

Directions: In a medium spin, combine cabbage, 1/4 cup salsa and sour cream; mix well and set aside. Cut fish fillets crosswise into 1/2-inch thick strips. Sprinkle chili powder over fish. Heat oil in a large nonstick skillet over medium heat until lubricious. Add fish (cook in 2 batches if certain); cook 2 to 3 minutes per side or until fish is opaque in center. Fill warm tortillas with fish, half the cheese, outstanding 1/2 cup salsa, cabbage mixture and remaining cheese. Serve with lime wedges if dearest.


Servings Per Method: 4

Amount Per Serving

Calories: 726

Total Fat: 41.5g Cholesterol: 143mg Sodium: 1124mg Total Carbs: 37.1g Dietary Fiber: 5.3g Protein: 52.5g

Prepare time:10 Min

Cook time:10 Min

Ready in:20 Min

Serving proper for:4 peoples

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