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South Texas Fish Tacos

TexFest

Family-friendly

Rating

Quick and easy

Rating

Prep Time:

15 minutes

Cook Time:

5 minutes

Makes:

12 tacos

Ingredients

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.)

Instructions


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.
Nutritional Information
No Nutritional Information Available
Source:
TexFest

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