SPICY FISH TACOS WITH FRESH SALSA
Servings: 4 to 6 servings
Prep Time: 15
Cook Time: 5
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, heatedDIRECTIONS:
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.
Tip: Substitute 1 pound peeled and deveined shrimp for the cod.