Grill flour tortillas making grill marks on each side.
Spoon 1 ounce of the slaw on each tortilla. Mix the sour cream and onion sauce, set aside.
Sauté the snapper and season with old bay seasoning. Chop the snapper and divide it up evenly into the 3 shells.
Drizzle the sour cream mixture evenly over the tortillas. Serve each taco with a lime wedge, garnish with cilantro.
Ingredients
3 oz Citrus Coleslaw
2 oz Nature's Best Dairy® Sour Cream
1 oz onion sauce
1 tsp Peak Fresh Produce® Cilantro, chopped
1 Peak Fresh Produce® Lime(s), quartered
4 oz snapper fillet(s)
3 tortilla(s), flour, 4-inch
Citrus Coleslaw
Directions
Mix mayonnaise, orange zest, celery seed, salt-free seasoning, white wine vinegar, lemon juice, salt and broccoli slaw together and let it sit for half an hour. Then mix the remaining ingredients.
Add dressing with veggies and let sit for an hour.
