Cajun Fish Tacos with Spicy Sour Cream
Tomato-Green Onion Coleslaw and Mexican Rice
Ingredients
- ⅓ cup sour cream
- 1 Tbsp lime juice
- ¼ tsp cayenne pepper
- 1½ lb tilapia fillets
- 2 Tbsp Creole seasoning
- 2 Tbsp olive oil
- 18 corn tortillas
Instructions
- Combine sour cream, lime juice, and cayenne pepper.
- Sprinkle fish with Creole seasoning. Cook fish in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until fish flakes with a fork; flake into large pieces.
- Heat tortillas according to package directions.
- Serve fish in tortillas with sour cream mixture and Tomato-Green Onion Coleslaw recipe.
Side Dish Ingredients
- ¼ cup olive oil
- 3 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 1 (16-oz) pkg tricolor coleslaw
- 1 pint grape tomatoes, halved
- 4 green onions, finely chopped
- 2 (6.4-oz) pkg Mexican rice mix
Side Dish Instructions
- Whisk together oil, vinegar, honey, and mustard in a large bowl; add coleslaw, tomatoes, and onions. Toss.
- Cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
336
|
252
|
588
|
| Fat (g) | 11 | 12 | 23 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 26 | 4 | 30 |
| Carb (g) | 35 | 36 | 71 |
| Fiber (g) | 5 | 3 | 8 |
| T. Sugs (g) | 3 | 7 | 10 |
| A. Sugs (g) | 0 | 3 | 3 |
