Cajun Fish Tacos with Spicy Sour Cream
Tomato Coleslaw
Ingredients
- ½ cup sour cream
- 1 Tbsp lime juice
- ¼ tsp cayenne pepper
- 1½ lb tilapia fillets
- 2 Tbsp gluten-free Creole seasoning (such as Cajun's Choice)
- 1 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 Coleslaw recipe.
Side Dish Ingredients
- ¼ cup mayonnaise
- 2 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 (16-oz) pkg tricolor coleslaw
- 2 Roma tomatoes, chopped
Side Dish Instructions
- Whisk together mayonnaise, honey, and vinegar in a large bowl; add coleslaw and tomatoes. Toss and season with salt and pepper to taste.
Gluten Free Meal Plan
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