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Pan Seared Jalapeño Fish Tacos with Spicy Slaw

Variation: The fish may also be grilled, and any other firm white fish may be substituted.
Recipe uses Green Jalapeño Sauce
Green Jalapeño Sauce
Makes 4 servings.
Pan Seared Jalapeño Fish Tacos with Spicy Slaw
Pan Seared Jalapeño Fish Tacos with Spicy Slaw


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


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.

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You will need:

Green Jalapeño Sauce

Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.

Green Jalapeño Sauce