Stir the sour cream, 1/4 cup salsa and the chipotle chile powder, if desired, in a small bowl.Season the fish with the salt, black pepper and cumin. Heat the oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 3 minutes. Using a spatula, turn the fish over. Cook for 3 minutes or until the fish flakes easily when tested with a fork. Drizzle each with 1/2 teaspoon lime juice.Cut each fish fillet in half lengthwise, making 8 pieces. Spoon the sour cream mixture onto the tortillas. Place 1 piece fish into each tortilla. Top with the remaining salsa and the cabbage.
0.333 cup sour cream0.75 cup Pace® Chunky Salsa0.125 teaspoon ground chipotle chile powder (optional, but we love its smoky flavor and bit of heat!)4 tilapia fillets (about 1 pound)0.25 teaspoon kosher salt0.25 teaspoon ground black pepper0.5 teaspoon ground cumin1 tablespoon canola oil2 teaspoons lime juice8 flour tortilla or corn tortillas (6-inch), warmed1 cup shredded red cabbage
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