SOUTHWESTERN FISH TACOS

These bright tacos take me on an instant trip to sunny Southern California. This easy recipe has been on my family’s most-requested list for years.

—Joan Hallford, North Richland Hills, TX

Takes: 20 min. • Makes: 2 servings

• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 Tbsp. minced fresh cilantro
• 4 tsp. taco seasoning
• ½ lb. cod or haddock fillets, cut into 1-in. pieces
• 1 Tbsp. lemon juice
• 1 Tbsp. canola oil
• 4 taco shells
•  Optional ingredients: Shredded lettuce, chopped tomato and lime wedges

1. 1. For sauce, mix mayonnaise, sour cream, cilantro and 2 tsp. taco seasoning. In another bowl, toss cod with lemon juice and the remaining taco seasoning.
2. 2. In a skillet, heat oil over medium-high heat; saute cod just until it begins to flake easily with a fork, 4-6 minutes (fish may break apart as it cooks). Spoon into taco shells; serve with sauce and the remaining ingredients as desired.

2 tacos: 506 cal., 38g fat (8g sat. fat), 52mg chol., 852mg sod., 20g carb. (1g sugars, 1g fiber), 20g pro.