12 - 16 oz. H-E-B Wild Alaskan Cod Fillets
2 - 3 tsp. Adam's Reserve Citrus Seafood Rub
12 H-E-B White Corn Tortillas
1 bag fresh Angel Hair Slaw
• Sour Cream Dressing:
1/2 c. sour cream or crema Mexicana
1/3 c. reduced-calorie mayonnaise
1/4 c. H-E-B Southwest Marinade
1 lemon, squeezed for juice (about 2 Tbsp.)
Combine ingredients for sour cream dressing in a small bowl and set aside.
Season fillets with Adam's seasoning; set aside. Heat tortillas (one at a time) in a small
, dry skillet; wrap in a clean towel or sheet of foil to keep warm.
Heat a large, non-stick skillet over medium-high heat. Coat with non-stick cooking spray.
Cook fillets 2 or 3 minutes per side or until just beginning to flake. (Fish may also be g
rilled.) Cut fish into strips; serve in tortillas topped with dressing and slaw.
No Nutritional Information Available