Cooking with Karissa: Surf Tacos

Published 02/19 2014 04:29AM

Updated 02/19 2014 07:09AM

1 lb white fish fillets, such as tilapia or catfish
2 tablespoons taco seasoning mix (from 1-oz package)
1 tablespoon olive oil or butter
1 box taco shells
1 container Greek Fat Free plain yogurt
1/2 to 1 teaspoon grated lime zest
1 teaspoon lime juice
1 teaspoon sugar
1/4 teaspoon salt
4 cups coleslaw mix
2 tablespoons chopped fresh cilantro
1 small jalapeño, seeded, finely chopped
1 medium tomato, seeded, diced

* Sprinkle both sides of fish fillets with taco seasoning mix. Heat oil in 12-inch skillet until hot. Cook fish in oil 6 to 8 minutes over medium heat, turning once, until fish flakes easily with fork. Cut into bite-size chunks.
* In large bowl, mix yogurt, lime peel, lime juice, sugar and salt. Stir in coleslaw mix, cilantro and jalapeño. Let stand 5 minutes.
* Spoon fish and coleslaw mixture into each taco shell; top each with tomato.

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