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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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The secret to getting my family to eat fish is tucked inside these tempting tacos, confides Tammy Hayden, Carmichael, California. The tastes and textures in this unusual entree blend in a surprisingly pleasing way. Lime adds a zippy twist to the flaky fillets and the creamy sauce. Ingredients:
1 pound red snapper or orange roughy fillets |
1 garlic clove, minced |
2 tablespoons butter |
7 teaspoons lime juice, divided |
1/4 teaspoon white pepper |
2 tablespoons reduced-fat sour cream |
2 tablespoons fat-free mayonnaise |
dash hot pepper sauce |
7 flour tortillas (8 inches), warmed |
1 cup shredded lettuce |
1 cup chopped fresh tomato |
Directions:
1. Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork, gently stirring occasionally.
2. Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over. Yield: 7 servings.
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