Fish tacos are a favorite on restaurant menus, but who knew they'd be so easy to make at home? Simply season the fish, give it a quick sauté then layer with a creamy, smoky sauce and crunchy shredded cabbage for a restaurant style dish that's on the table in less than 20 minutes.
Ingredients
- 1/3 cup sour cream
- 3/4 cup Pace® Chunky Salsa
- 1/8 teaspoon ground chipotle chile powder (optional, but we love its smoky flavor and bit of heat!)
- 4 tilapia fillets (about 1 pound)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon canola oil
- 2 teaspoons lime juice
- 8 flour tortilla or corn tortillas (6-inch), warmed
- 1 cup shredded red cabbage
Instructions
-
Tips
- Add some avocado to these tacos if you like, their buttery texture is great with the crunchy cabbage.
-
Step 1
Stir the sour cream, 1/4 cup salsa and the chipotle chile powder, if desired, in a small bowl.
-
Step 2
Season the fish with the salt, black pepper and cumin. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 3 minutes. Using a spatula, turn the fish over. Cook for 3 minutes or until the fish flakes easily when tested with a fork. Drizzle each with 1/2 teaspoon lime juice.
-
Step 3
Cut each fish fillet in half lengthwise, making 8 pieces. Spoon the sour cream mixture onto the tortillas. Place 1 piece fish into each tortilla. Top with the remaining salsa and the cabbage.
