Fish Tacos With Cilantro Slaw

• 1/2 cup sour cream
• 1 teaspoon freshly grated lime zest
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound (1-inch thick) red snapper fillet, skin removed*
• 2 teaspoons lime juice
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 cups coleslaw mix
• 1/3 cup chopped fresh cilantro
• 2 tablespoons Land O Lakes Butter
• 1 medium red bell pepper, cut into thin strips
• 6 (6- to 8-inch) flour tortillas, warmed
• 3 (3/4-ounce) slices Land O Lakes Deli American

1. Combine sour cream and lime zest in bowl.
2. Cover; refrigerate until serving time.
3. Combine all rub ingredients except red snapper in another bowl.
4. Rub evenly onto both sides of fish; let stand 15 minutes.
5. Stir together lime juice, sugar, 1/4 teaspoon salt and 1/4 teaspoon cumin in bowl.
6. Add coleslaw mix and cilantro; toss to combine.
7. Set aside.
8. Melt butter in 12-inch nonstick skillet until sizzling; add fish fillet (cut fillet in half to fit into pan, if necessary).
9. Cook over medium-high heat 5 minutes; turn fish.
10. Add bell pepper; continue cooking 5-7 minutes or until fish flakes with fork and pepper strips are crisply tender.
11. Flake fish into 1-inch pieces using fork.
12. Stack cheese slices.
13. Cut into thin strips; separate.
14. Layer each tortilla evenly with fish, bell pepper and coleslaw mixture.
15. Top with cheese; dollop with 1 tablespoon topping.
16. Fold in half.
17. *Substitute grouper, halibut, walleye or any medium-firm to firm fleshed fish.

sour cream, lime zest, ground cumin, salt, pepper, red snapper fillet, lime juice, sugar, salt, ground cumin, coleslaw mix, fresh cilantro, butter, red bell pepper, flour tortillas

Taken from www.landolakes.com/recipe/1037/fish-tacos-with-cilantro-slaw (may not work)