Spicy Fish Tacos With Fresh Salsa

Spicy Fish Tacos With Fresh Salsa
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  • Servings: 4 TO 6
  • Prep Time:
  • Cook Time:

Ingredients:

¾ cup plus 2 tbsp FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT®Chile & Lime™ Hot Sauce 205 mL
½ cup sour cream 125 mL
1 lb thick firm white fish fillet, such as cod or tilapia, cut into ¾ inch (2 cm) cubes 455 g
1 ½ cup finely chopped plum tomatoes 375 mL
¼ cup minced cilantro 50 mL
2 tbsp minced red onion 30 mL
2 cup shredded Iceberg lettuce 500 mL
8 taco shell, heated 8

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.