Back to Fishing
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