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Spicy Fish Tacos with Fresh Salsa Spicy Fish Tacos with Fresh Salsa 0 Makes: 4 servings 3/4 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® Chile & Lime™ Hot Sauce 1/2 cup sour cream 1 thick lb. firm white fish fillets 1 1/2 finely chopped cups plum tomatoes 1/4 cup minced cilantro 2 Tbsp. minced red onion 2 cups shredded iceberg lettuce 8 taco shell Substitute 1 lb. (455 g) peeled and deveined shrimp for the cod.
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Spicy Fish Tacos with Fresh Salsa

Makes: 4 servings
Prep Time: 15 min
Cook Time: 5 min
User Rating:

Ingredients

  • 3/4 Tbsp. Frank´s RedHot® Original Cayenne Pepper Sauce or frank's redhot® chile & lime™ hot sauce
  • 1/2 cup sour cream
  • 1 lb. thick firm white fish fillets,cut into 3/4-inch (2 cm) cubes [or cod or tilapia]
  • 1 1/2 cups finely chopped plum tomatoes
  • 1/4 cup minced cilantro
  • 2 Tbsp. minced red onion
  • 2 cups shredded iceberg lettuce
  • 8 taco shell,heated

Directions

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.

- Tips

Substitute 1 lb. (455 g) peeled and deveined shrimp for the cod.

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Spicy Fish Tacos with Fresh Salsa

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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