SPICY FISH TACOS WITH FRESH SALSA

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Owner/Copyright: PIL 2004

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Servings: 4 to 6 servings

Prep Time: 15

Cook Time: 5

INGREDIENTS:

3/4 cup plus 2 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Chile 'n Lime™ Hot Sauce, divided

1/2 cup sour cream

1 pound thick firm white fish fillets, such as cod or tilapia, cut into 3/4-inch cubes

1 1/2 cups finely chopped plum tomatoes

1/4 cup minced cilantro

2 tablespoons minced red onion

2 cups shredded Iceberg lettuce

8 taco shells, heated

DIRECTIONS:

Combine 1/4 cup Frank's RedHot Sauce and sour cream in small bowl; chill. Pour 1/2 cup Frank's RedHot Sauce over fish in resealable plastic bag. Refrigerate 30 minutes.

Prepare salsa: combine tomatoes, cilantro, onion and 2 tbsp. Frank's RedHot Sauce. Reserve.

Drain fish. Heat a large nonstick skillet until hot; coat with vegetable cooking spray. Stir-fry fish 3 to 5 minutes until just opaque and flakes with fork. Fill each taco shell with some of the shredded lettuce, cooked fish and salsa. Drizzle with spicy sour cream.

TIPS:

Tip: Substitute 1 pound peeled and deveined shrimp for the cod.