1/2 c. reduced fat sour cream
1 (10 oz.) can Ro-Tel Mexican diced tomatoes with lime juice and
cilantro, drained (liquid reserved)
3 c. tricolor coleslaw mix
1 1/2 lb. tilapia fillets (thawed if frozen)
1 tsp. ground cumin
1/2 tsp. salt
1 Tbsp. pure Wesson canola oil
12 yellow corn tortillas (6-inch)
Stir together sour cream and 1/4 cup of liquid from tomatoes in a
small bowl to make the sauce; set aside. Stir together tomatoes with
remaining liquid and coleslaw mix in medium bowl to make slaw; set
aside. Sprinkle fish with cumin and salt. Heat oil in large
nonstick skillet over medium-high heat; place fish in skillet. Cook
3 to 4 minutes on each side, or until fish flakes with fork (145 degrees).
Separate fish into 12 pieces; place 1 piece on each tortilla. Top
with 1/4 cup slaw and 1 tablespoon sauce. Fold tortillas in half.
Serve immediately. This makes enough for 6 servings (2 tacos each).
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