© The French’s Food Company LLC
Spicy Fish Tacos with Fresh Salsa These Spicy Fish Tacos are a trendy alternative to kid's tacos. Spicy Fish Tacos with Fresh Salsa Makes: 4.00 servings 3/4 cup + 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 thick lb. firm white fish fillets 1 1/2 finely chopped cups plum tomatoes 1/4 cup minced cilantro 2 Tbsp. minced red onion 2 cups shredded iceberg lettuce 8 each taco shells Tip: Substitute 1 pound peeled and deveined shrimp for the cod.
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Spicy Fish Tacos with Fresh Salsa

These Spicy Fish Tacos are a trendy alternative to kid's tacos.

Makes: 4 servings
Prep Time: 15 min
Cook Time: 5 min
User Rating:

Ingredients

  • 3/4 cup + 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 lb. thick firm white fish filletscut into 3/4-inch cubes [ cod or tilapia]
  • 1 1/2 cups finely chopped plum tomatoes
  • 1/4 cup minced cilantro
  • 2 Tbsp. minced red onion
  • 2 cups shredded iceberg lettuce
  • 8 each taco shellsheated

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.

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Spicy Fish Tacos with Fresh Salsa

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Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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