12 - 16oz.H-E-B Wild Alaskan Cod Fillets,
2 - 3tsp.Adam's Reserve Citrus Seafood Rub,
12H-E-B White Corn Tortillas,
1bagfresh Angel Hair Slaw,
•Sour Cream Dressing:,
1/2c.sour cream or crema Mexicana,
1/4c.H-E-B Southwest Marinade,
1lemon, squeezed for juice (about 2 Tbsp.),
1Combine ingredients for sour cream dressing in a small bowl and set aside.
2Season 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.
3Heat 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 grilled.) Cut fish into strips; serve in tortillas topped with dressing and slaw.
No Nutritional Information Available