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Lime Fish Tacos

"The secret to getting my family to eat fish is tucked inside these tempting tacos," confides Tammy Hayden, Carmichael, California. The tastes and textures in this unusual entree blend in a surprisingly pleasing way. Lime adds a zippy twist to the flaky fillets and the creamy sauce.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    7 servings

Ingredients

  • 1 pound red snapper or orange roughy fillets
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 7 teaspoons lime juice, divided
  • 1/4 teaspoon white pepper
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons fat-free mayonnaise
  • Dash hot pepper sauce
  • 7 flour tortillas (8 inches), warmed
  • 1 cup shredded lettuce
  • 1 cup chopped fresh tomato

Directions

  • Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork, gently stirring occasionally.
  • Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.

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