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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). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |