Ingredients
1/2 cup sour cream
1/3 cup whipping cream
2
teaspoons grated lime peel
1/4 teaspoon salt
1
large jalapeño chile, seeded, finely chopped
1
package (18.2 oz) frozen beer-battered fish fillets
2
cups packed angel hair coleslaw (from 10-oz bag)
1/3 cup chopped fresh cilantro
10
soft corn tortillas (6 inch), heated as directed on package
1
large ripe mango, seed removed, peeled and chopped
Lime wedges
Preparation
Heat oven to 425°F. In small bowl, mix all sauce ingredients. Refrigerate until serving time.
Bake fish as directed on package. Cool slightly.
In medium bowl, toss coleslaw and cilantro. Place 1 fish fillet on each tortilla; top evenly with coleslaw mixture and mango. Drizzle with sauce. Squeeze lime over each taco before serving.
