Prep Time:15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 12 People
Recipe makes 12 Servings
1/2 cup(s) sour cream, regular
1/4 cup(s) H‑E‑B Southwest Marinade
1/4 cup(s) light mayonnaise
1 lemon, juiced
12 Oz tilapia fillets
2 Tbsp Central Market Adobo Seasoning
1/2 Tsp extra virgin olive oil spray
12 yellow corn tortillas
6 Oz Dole Angel Hair Coleslaw
Step 1: To make sour cream dressing, combine sour cream, marinade, mayonnaise and lemon juice in a small bowl, set aside.
Step 2: Season fillets with rub; coat with non-stick cooking spray and set aside.
Step 3: Heat tortillas (one at a time) in a small, dry skillet; wrap in a clean towel or sheet of foil to keep warm.
Step 4: Heat a large, non-stick skillet or grill pan over medium-high heat and coat with non-stick cooking spray.
Step 5: Cook fillets 2 or 3 minutes per side or until just beginning to flake. (Fish may also be grilled.)
Step 6: Cut fish into strips or flake; serve in tortillas topped with dressing and slaw