Cooking Directions

• Stir the sour cream, 1/4 cup salsa and the chipotle chile powder, if desired, in a small bowl.
• Season the fish with the salt, black pepper and cumin.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the fish and cook for 3 minutes.  Using a spatula, turn the fish over.  Cook for 3 minutes or until the fish flakes easily when tested with a fork.  Drizzle each with 1/2 teaspoon lime juice.
• Cut each fish fillet in half lengthwise, making 8 pieces.  Spoon the sour cream mixture onto the tortillas.  Place 1 piece fish into each tortilla.  Top with the remaining salsa and the cabbage.

Ingredients

• 0.333 cup sour cream
• 0.75 cup Pace® Chunky Salsa
• 0.125 teaspoon ground chipotle chile powder (optional, but we love its smoky flavor and bit of heat!)
• 4 tilapia fillets (about 1 pound)
• 0.25 teaspoon kosher salt
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon ground cumin
• 1 tablespoon canola oil
• 2 teaspoons lime juice
• 8 flour tortilla or corn tortillas (6-inch), warmed
• 1 cup shredded red cabbage