Prep Time:15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 12 People
Ingredients
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Recipe makes 12 Servings
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1/2 cup(s) sour cream, regular
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1/4 cup(s) H‑E‑B Southwest Marinade
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1/4 cup(s) light mayonnaise
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1 lemon, juiced
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12 Oz tilapia fillets
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2 Tbsp Central Market Adobo Seasoning
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1/2 Tsp extra virgin olive oil spray
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12 yellow corn tortillas
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6 Oz Dole Angel Hair Coleslaw
Directions:
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