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
- ¾ lb tilapia fillets (see Note)
- 1 Tbsp Creole seasoning
- 1 Tbsp olive oil
- 6 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.
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 cup grape tomatoes, halved
- 2 green onions, finely chopped
- 1 (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 green onions; toss.
- Cook rice according to package directions.
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