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. 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 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