Fish Tacos
Prep Time:
20 Minutes
Total Time:
30 Minutes
Serves:
4
Ingredients
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1 pound fresh fish fillets (Cod, Halibut, or Trout)
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1/2 teaspoon chili powder
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1/2 teaspoon paprika
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1/2 teaspoon cracked black pepper
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1/4 teaspoon seasoned salt
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2 tablespoons olive oil
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1 cup packaged coleslaw mix
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1/3 cup thinly sliced red onion
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1/2 cup chopped tomato
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2 tablespoons chopped fresh cilantro
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2 tablespoons freshly squeezed lime juice
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1 cup Daisy Brand Sour Cream
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1 teaspoon freshly grated lime zest
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3/4 teaspoon ground cumin
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1/4 teaspoon salt
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1/4 teaspoon sugar
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8 6-inch flour tortillas
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1 avocado, chopped
Directions
Rinse and pat dry fish fillets. In a small custard cup mix together chili powder, paprika, ¼ teaspoon pepper, and seasoned salt. Sprinkle both sides of the fish with the spice mixture. In a 10-inch nonstick skillet place olive oil; heat to medium-high heat. Add the seasoned fish fillets to the skillet. Cook on the first side for 4 minutes. Turn the fish over and continue cooking, until fish flakes with a fork (2 to 3 minutes). Set the fish aside; keep warm. Meanwhile, in small bowl stir together the coleslaw mix and the red onion; set aside. In another small bowl stir together the tomato, cilantro, and 1 tablespoon of lime juice. In a medium bowl stir together sour cream, 1 tablespoon lime juice, lime zest, cumin, ¼ teaspoon pepper, salt, and sugar. In a small skillet place each flour tortilla. Cook over medium heat 1 minute per side or until very slightly browned and warmed. To assemble the tacos: place about 1/3 cup seasoned fish on bottom of each flour tortilla. Top with about ¼ cup slaw mixture, 1 tablespoon tomato mixture, 1 heaping tablespoon lime sauce, and a few chopped avocado pieces.