Ingredients for 4 servings
¼ cup chopped fresh cilantro
¼ cup lime juice
¼ cup mayonnaise
½ cup sour cream
1 cube Shrimp flavor Bouillon
1 Tbsp. olive oil
1 ¼ lbs. cod fillets, cut into 1-inch strips
2 medium red, orange and/or yellow bell peppers, thinly sliced
8 small flour tortillas or corn tortillas
¼ cup lime juice
¼ cup mayonnaise
½ cup sour cream
1 cube Shrimp flavor Bouillon
1 Tbsp. olive oil
1 ¼ lbs. cod fillets, cut into 1-inch strips
2 medium red, orange and/or yellow bell peppers, thinly sliced
8 small flour tortillas or corn tortillas
Directions
Bell Pepper Slaw
Combine sour cream, Mayonnaise, 2 tablespoons lime juice and 2 tablespoons cilantro in a small bowl. Toss red peppers with 2 tablespoons of the sour cream mixture; set aside.
Tacos
Mash the Shrimp flavor Bouillon Cube with the remaining 2 tablespoons lime juice in a small glass bowl or measuring cup. Microwave at HIGH for 20 seconds or until bouillon is softened. Stir until smooth. Add remaining 2 tablespoons cilantro and toss with cod strips to coat well.
Heat olive oil in a large skillet over medium-high heat and cook cod about 5 minutes or until fish flakes, stirring frequently. Serve immediately in tortillas and top with bell pepper slaw. Drizzle with remaining sour cream mixture.
Combine sour cream, Mayonnaise, 2 tablespoons lime juice and 2 tablespoons cilantro in a small bowl. Toss red peppers with 2 tablespoons of the sour cream mixture; set aside.
Tacos
Mash the Shrimp flavor Bouillon Cube with the remaining 2 tablespoons lime juice in a small glass bowl or measuring cup. Microwave at HIGH for 20 seconds or until bouillon is softened. Stir until smooth. Add remaining 2 tablespoons cilantro and toss with cod strips to coat well.
Heat olive oil in a large skillet over medium-high heat and cook cod about 5 minutes or until fish flakes, stirring frequently. Serve immediately in tortillas and top with bell pepper slaw. Drizzle with remaining sour cream mixture.
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