Send to printer

Fish Tacos

Prep Time: 10

Cook Time: 10

Serves: Serves: 4

Ingredients

• 2 cups packaged shredded cabbage or coleslaw mix
• 3/4 cup salsa, divided
• 2 Tbsp. sour cream
• 1 lb. halibut, mahi mahi or tilapia fish fillets
• 1 tsp. chili powder
• 2 tsp. canola or vegetable oil
• 8 (6-inch) corn tortillas, warmed according to package directions
• 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese
• Lime wedges (optional)

Directions

• In a medium bowl, combine cabbage, 1/4 cup salsa and sour cream; mix well and set aside.

• Cut fish fillets crosswise into 1/2-inch thick strips. Sprinkle chili powder over fish. Heat oil in a large nonstick skillet over medium heat until hot. Add fish (cook in 2 batches if necessary); cook 2 to 3 minutes per side or until fish is opaque in center.

• Fill warm tortillas with fish, half the cheese, remaining 1/2 cup salsa, cabbage mixture and remaining cheese. Serve with lime wedges if desired.