Recipe By Dole® Test Kitchen
INGREDIENTS
1 bag (8.5 oz.) DOLE® Creamy Coleslaw Kit
1 1/2/ lb white fish fillets such as cod or flounder
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
Salt and pepper, to taste
18 corn tortillas, 6-inch diameter
1 cup bottled salsa
6 lime wedges, for squeezing
DIRECTIONS
Prepare DOLE® Creamy Coleslaw Kit according to package directions.
Rinse fish and pat it dry. Dust all over with chili powder cumin, oregano, salt, and pepper. Coat all over with cooking spray. Heat a large nonstick skillet over medium high heat. When hot, coat skillet with cooking spray and add fish. Cook for 2 to 3 minutes pe rside, or until fish just starts to flake apart easily.
Wrap stack of tortillas in damp paper towels and microwave for 1 minute or until warm. Fill each tortilla with somefish, coleslaw, and salsa. Squeeze on some lime juice, roll up, and enjoy.
Prep: 10 mins 6 Servings
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