Spicy Fish Tacos with Fresh Lime Sauce
1
lb white fish fillets, such as tilapia or catfish
2
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1
tablespoon olive oil or butter
1
box (4.6 oz) Old El Paso® taco shells
1
container (6 oz) Yoplait® Greek Fat Free plain yogurt
1/2
to 1 teaspoon grated lime peel
1
teaspoon lime juice
1
teaspoon sugar
1/4
teaspoon salt
4
cups coleslaw mix (shredded cabbage and carrots), from 16-oz bag
2
tablespoons chopped fresh cilantro
1
small jalapeño chile, seeded, finely chopped
1
medium tomato, seeded, diced
  • Sprinkle both sides of fish fillets with taco seasoning mix. Heat oil in 12-inch skillet until hot. Cook fish in oil 6 to 8 minutes over medium heat, turning once, until fish flakes easily with fork. Cut into bite-size chunks.
  • Meanwhile, heat taco shells as directed on box.
  • In large bowl, mix yogurt, lime peel, lime juice, sugar and salt. Stir in coleslaw mix, cilantro and jalapeño. Let stand 5 minutes.
  • Spoon slightly less than 1/4 cup fish chunks and 1/4 cup coleslaw mixture into each taco shell; top each with about 1 tablespoon tomato.
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