South Texas Fish Tacos

Prep Time:
15 minutes
Cook Time:
5 minutes
12 tacos



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,

1/4c.Reduced-Calorie Mayonnaise,

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.

Nutritional Information

No Nutritional Information Available

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