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Nutrition Facts
Serving Size 93 g
(Approx. 12 Servings)
Amount Per Serving
Calories 120 Calories From Fat 40
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 150 mg 6%
Total Carbohydrate 14 g 5%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 7 g
Vitamin A 2% Iron 2%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

South Texas Fish Tacos

Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
12  People


Recipe makes 12 Servings

1/2 cup(s) sour cream, regular
1/4 cup(s) H-E-B Southwest Marinade
1/4 cup(s) light mayonnaise
1 lemon, juiced
12 Oz tilapia fillets
2 Tbsp Central Market Adobo Seasoning
1/2 Tsp extra virgin olive oil spray
12 yellow corn tortillas
6 Oz Dole Angel Hair Coleslaw
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To make sour cream dressing, combine sour cream, marinade, mayonnaise and lemon juice in a small bowl, set aside.
Season fillets with 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 and 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.



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