Description
Bright and zesty, these tacos feature lime-marinated fish tucked into tortillas with fresh toppings. A refreshing take on a coastal favorite with a citrusy punch.
Ingredients
- 1 pound red snapper or orange roughy fillets
- 1 garlic clove, minced
- 7 teaspoons lime juice, divided 1/4 teaspoon white pepper
- 2 tablespoons reduced fat sour cream
- 2 tablespoons fat-free mayonnaise
- 1 dash hot pepper sauce
- 7 (8 inch) flour tortillas, warmed
- 2 tablespoons butter
- 1 cup shredded lettuce
- 1 cup chopped fresh tomato
Directions
- 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.
- Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place as spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.
