Spicy Fish Tacos with Fresh Salsa
Net Wt.: ????
|Serving Size: ??? Makes:|
|Amount Per Serving||% DV*|
|* Percent Daily Values (DV) are based on 2,000 calorie diet.|
COMBINE ¼ cup (50 mL) Frank's RedHot Sauce and sour cream in small bowl; chill. Pour ½ cup(125 mL) Frank's RedHot Sauce over fish in resealable plastic bag. Refrigerate 30 min.
PREPARE salsa: combine tomatoes, cilantro, onion and 2 tbsp. (30 mL) Frank's RedHot Sauce. Reserve.
DRAIN fish. Heat a large nonstick skillet until hot; coat with vegetable cooking spray. Stir-fry fish 3 to 5 minutes until just opaque and flakes with fork. Fill each taco shell with some of the shredded lettuce, cooked fish and salsa. Drizzle with spicy sour cream.
Substitute 1 lb. (455 g) peeled and deveined shrimp for the cod.