Pan Seared Jalapeño Fish Tacos with Spicy Slaw
Variation: The fish may also be grilled, and any other firm white fish
may be substituted.
Green Jalapeño Sauce
Servings:
Makes 4 servings.
Ingredients
3 1/2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce, divided 
1 tablespoon TABASCO® brand Chipotle Pepper Sauce 3 tablespoons olive oil
1 1/2 tablespoons lime juice
2 pounds tilapia fillets
6 cups shredded green cabbage
2/3 cup sour cream
1/2 teaspoon salt
8 six-inch flour tortillas, heated
Preparation
In a large resealable plastic bag or glass bowl, combine olive oil, 1 1/2 tablespoons of the TABASCO® Green Sauce, lime juice and tilapia fillets. Refrigerate for 30 minutes.
In a bowl, toss cabbage with remaining 2 tablespoons TABASCO® Green Sauce and set aside.
Combine sour cream and TABASCO® Chipotle Sauce in a small bowl and refrigerate.
Heat a nonstick skillet over medium high heat. Remove fish from marinade and sprinkle with salt. Place fillets in pan and cook for 4 to 5 minutes per side or until desired doneness.
Spread a little chipotle sour cream on each warm tortilla. Top with the fish (about 1/2 fillet for each taco) and jalapeño slaw.
You may also like:
Asparagus & Poached Egg Malawach
Green Jalapeño Sauce, Original Red Sauce
Eggs Verde
Green Jalapeño Sauce
Spicy Green Shakshuka
Green Jalapeño Sauce
Nacho Chilaquiles
Chipotle Sauce, Green Jalapeño Sauce, Original Red Sauce
You will need:
Green Jalapeño Sauce
Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.
