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South Texas Fish Tacos
Prep Time:
15 minutes
Cook Time:
5 minutes
12 tacos

12-16 oz. whitefish fillets (Cod, Tilapia, Grouper, etc.)

2-3 Tbsp. Adams Reserve Citrus Seafood or Southwest Ancho Rub

• olive oil non-stick cooking spray

12 H-E-B Corn or Flour Tortillas, as desired

1 bag fresh angel hair cole slaw

Sour Cream Dressing:

1/2 c. sour cream or crema mexicana

1/4 c. H-E-B Southwest Marinade

1/4 c. Reduced-Calorie Mayonnaise

1 lemon, squeezed for juice (about 2 Tbsp.)


Combine sour cream dressing ingredients in a small bowl and set aside.
Season fillets with Adams Reserve Rub; coat with non-stick cooking spray and set aside. He
at tortillas (one at a time) in a small, dry skillet; wrap in a clean towel or sheet of fo
il to keep warm.
Heat a large, non-stick skillet or grill pan over medium-high heat. Coat with non-stick co
oking spray. Cook fillets 2 or 3 minutes per side or until just beginning to flake. (Fish
may also be grilled). Cut fish into strips or flake; serve in tortillas topped with dressi
ng and slaw.

Nutritional Information

No Nutritional Information Available