Fish Tacos with Bell Pepper Slaw Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup light sour cream
1/4 cup lime juice
1/4 cup cilantro, fresh
2 bell peppers, red, medium
2 KnorrŪ Reduced Sodium Chicken Flavor Bouillon Cubes
1 1/4 pounds cod, raw
1 tablespoon BertolliŪ Classico Olive Oil
8 taco shells, soft
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Directions: |
Directions:1. Cut cod into 1-inch strips. 2. Thinly slice peppers. 3. Bell Pepper Slaw: Combine sour cream, 2 tablespoons lime juice and 2 tablespoons cilantro in a small bowl. Toss red peppers with 2 tablespoons of the sour cream mixture; set aside. 4. Tacos: Mash the KnorrŪ Reduced Sodium Chicken flavor Bouillon Cubes with the remaining 2 tablespoons lime juice in a small glass bowl or measuring cup. Microwave at HIGH for 20 seconds or until bouillon is softened. Stir until smooth. Add remaining 2 tablespoons cilantro and toss with cod strips to coat well. 5. Heat olive oil in a large skillet over medium-high heat and cook cod about 5 minutes or until fish flakes, stirring frequently. Serve immediately in tortillas and top with bell pepper slaw. Drizzle with remaining sour cream mixture. |
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Personal
Notes: |
Personal
Notes: Prep Time: 15 minutes
Total Time: 20 minutes
Cook Time: 5 minutes or less
Serving Size : 4
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