Fish Tacos with Sour Cream Sauce
Creamy Coleslaw and Mexican Rice
Ingredients
- ⅓ cup sour cream
- 1 Tbsp fresh lime juice
- 1½ lb tilapia fillets
- 2 Tbsp Creole seasoning
- 1 Tbsp olive oil
- 18 (6-inch) corn tortillas
Instructions
- Combine sour cream and lime juice.
- 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 Creamy Coleslaw recipe.
Side Dish Ingredients
- 1 (16-oz) pkg tricolor coleslaw
- ½ to ⅔ cup creamy coleslaw dressing
- 2 (6.4-oz) pkg Mexican rice mix
Side Dish Instructions
- Toss slaw with desired amount of dressing; chill until ready to serve.
- Cook rice according to package directions.
Kid-Friendly Meal Plan
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