Fish Tacos with Sour Cream Lime Sauce
- 2 lbs. firm white fish such as cod, tilapia, or halibut
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 3 tablespoons canola oil
- 8 6-inch corn or flour tortillas
- 1/2 cup pico de gallo salsa
- Sour Cream Lime Sauce (recipe below)
- Red Cabbage Slaw (recipe below)
- 1/2 cup chopped fresh cilantro
- 3/4 cup reduced-fat mayonnaise
- 2 Tbsp. lime juice
- 1 tsp. grated lime zest
RED CABBAGE SLAW
- 1/4 cup Hood® Sour Cream
- 1 cup shredded red cabbage
- 1/2 medium red onion, shredded
- 1 Tbsp. red wine vinegar
- 1/4 tsp. cumin
- 1/2 teaspoon salt
Slice fish into 1-inch x 2-inch strips. In a small bowl, mix cumin, oregano, and chili powder. Sprinkle evenly over fish.
Heat 1 1/2 tablespoons canola oil in a large skillet over medium heat. Working in batches, cook half the fish for 2-4 minutes on each slide, or until tender and flaky. Remove cooked fish from the pan and reserve. Repeat with remaining fish.
Heat tortillas: Place on a hot skillet that's been coated with cooking spray for 30 seconds on each side, or wrap the tortillas in aluminum foil and place in a 200˚F oven for 15 minutes.
LIME SAUCE: In a small mixing bowl, combine all of the ingredients. Cover and refrigerate for at least one hour.
RED CABBAGE SLAW: In a small mixing bowl, combine all of the ingredients. Cover and refrigerate for at least one hour.
To assemble tacos, top each tortilla with 2 tablespoons of the Red Cabbage Slaw, fish, 2 tablespoons sour cream lime sauce, and 2 teaspoons of pico de gallo salsa. Sprinkle with chopped cilantro and serve.
Per serving: Calories: 542, Carbohydrate: 128 grams, Fat: 30 grams, Saturated fat: 5 grams, Protein: 38 grams, Cholesterol: 128 milligrams, Sodium: 974 milligrams, Calcium: 91 milligrams.