QUICK AND EASY BAJA FISH TACOS

Prep Time: 20 min. | Makes: 4 servings

WHAT YOU NEED

1/2 lb. tilapia fillets

3 Tbsp. fresh lime juice, divided

1 Tbsp. Taco Seasoning Mix

3/4 cup KNUDSEN Sour Cream, divided

3 Tbsp. chopped fresh cilantro, divided

3 cups coleslaw blend (cabbage slaw mix)

8 corn tortillas (6 inch), warmed

1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

MAKE IT

BRUSH fish evenly with 1 Tbsp. lime juice; sprinkle with taco seasoning mix. Cook in skillet sprayed with cooking spray on medium heat 3 to 3-1⁄2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Remove from heat. Use fork to flake fish into bite-size pieces.

MIX 1/3 cup sour cream, 1 Tbsp. cilantro and remaining lime juice until blended. Add to coleslaw blend; mix lightly.

TOP tortillas with coleslaw, fish, cheese and remaining cilantro and sour cream.

KITCHEN TIPS

Fish Stick Tacos:
Omit tilapia, 2 Tbsp. lime juice and taco seasoning mix. Bake 8 frozen fish sticks as directed on package. Top tortillas as directed, placing 1 fish stick on each taco instead of the flaked tilapia.

Nutrition Information Per Serving

340 calories, 15g total fat, 8g saturated fat, 0.5g trans fat, 70mg cholesterol, 310mg sodium, 32g carbohydrate, 5g dietary fiber, 4g sugars, 20g protein, 30%DV vitamin A, 40%DV vitamin C, 20%DV calcium, 8%DV iron.