INGREDIENTS
1 tbsp of fresh lime juice.
1 tbsp of fresh orange juice.
1 lb of firm white fish fillet.
1 tbsp of vegetable oil.
2 cups of coleslaw.
½ cup of chopped green onion.
½ cup of reduced-fat sour cream.
8 corn tortillas.
8 lime wedges.
In a medium bowl, mix together the taco seasoning, lime juice and orange juice. Add in the fish and coat.
In a large skillet over medium heat, heat oil and sauté the fish for 5 minutes.
In a medium bowl, mix together the cabbage, onions and sour cream.
Warm the tortillas according to the package instructions and spoon ¼ of celsius cabbage mixture in the center of each tortilla.
Add the fish equally, fold in half and serve with lime wedges.
Enjoy!
In a large skillet over medium heat, heat oil and sauté the fish for 5 minutes.
In a medium bowl, mix together the cabbage, onions and sour cream.
Warm the tortillas according to the package instructions and spoon ¼ of celsius cabbage mixture in the center of each tortilla.
Add the fish equally, fold in half and serve with lime wedges.
Enjoy!