12-16oz.whitefish fillets (Cod, Tilapia, Grouper, etc.),
2-3Tbsp.Adams Reserve Citrus Seafood or Southwest Ancho Rub,
•olive oil non-stick cooking spray,
12H-E-B Corn or Flour Tortillas, as desired,
1bagfresh angel hair cole 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 sour cream dressing ingredients in a small bowl and set aside.
2Season fillets with Adams Reserve Rub; coat with non-stick cooking spray and 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 or grill pan 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 or flake; serve in tortillas topped with dressing and slaw.
No Nutritional Information Available