Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Juice of 1 lime | ||
| 1 tsp. lime zest | ||
| ½ c. Hy-Vee light sour cream | ||
| ½ c. Hy-Vee light mayonnaise | ||
| 2 cloves fresh garlic | ||
| 3-4 chipotle peppers in adobo sauce, to taste | ||
| ½ c. roughly chopped cilantro, divided | ||
| Salt and pepper, to taste | ||
| ¼ c. Hy-Vee white wine vinegar | ||
| 1 ½ tsp. sugar | ||
| ½ tbsp. stone ground Dijon mustard | ||
| 2 tbsp. Hy-Vee olive oil | ||
| 3 c. Hy-Vee coleslaw mix | ||
| 1 red pepper, seeded and sliced thin | ||
| 2 green onions, sliced on the bias | ||
| 1 lbs. tortilla encrusted tilapia fillets | ||
| 8 Hy-Vee flour or corn tortillas | ||
| 1 c. prepared mango salsa, as needed | ||
| 1 avocado, diced, as needed |
Directions
- Preheat oven to 400 degrees.
- In a blender or food processor, place lime juice, zest, sour cream, light mayonnaise, garlic, chipotle peppers and 1/4 cup cilantro and purée until smooth (thinning with water if necessary). Season to taste with salt and pepper and place in refrigerator until assembly.
- In a small bowl, combine vinegar, sugar and Dijon mustard; slowly add oil while whisking to create a vinaigrette; season to taste with salt and pepper. Combine cabbage slaw, red pepper, green onion and remaining 1/4 cup cilantro in a bowl. Add enough vinaigrette to lightly coat; place in refrigerator until assembly.
- Place fish on a sheet tray and place in the oven. Bake for 10-12 minutes or until fish reaches 145 degrees or flakes easily with a fork.
- To assemble tacos, evenly divide flaked tilapia on tortilla shells, top with cabbage slaw, chipotle cream, mango salsa and avocado, if desired.
Nutrition facts
Servings
730 Calories per serving
Amounts Per Serving
- Total Fat: 40
- Cholesterol: 60mg
- Sodium: 1120mg
- Total Carbohydrates: 70g
- Protein: 22g
Daily Values
0%
Vitamin A 60%
0%
Iron 15%
0%
Calcium 20%
Recipe Source:
Chef Andrew from Ankeny #1, KCCI-TV recipe, May 2017