Topping Ingredients:
1/2 cup Sour Cream
1 teaspoon freshly grated lime peel

Rub Ingredients:
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound (1-inch thick) red snapper fillet, skin removed*

Filling Ingredients:
2 teaspoons lime juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 cups coleslaw mix
1/3 cup chopped fresh cilantro
2 tablespoons Butter
1 medium red bell pepper, cut into thin strips
6 (6 to 8-inch) flour tortillas, warmed
2 ounces (1/2 cup) Cheddar Cheese, shredded

1. Combine sour cream and lime peel in small bowl. Cover;
refrigerate until serving time.
2. Combine all rub ingredients except red snapper in small bowl.
Rub evenly onto both sides of fish; let stand 15 minutes.
3. Meanwhile, stir together lime juice, sugar, 1/4 teaspoon salt
and 1/4 teaspoon cumin in medium bowl. Add coleslaw mix and cilantro;
toss to combine. Set aside.
4. Melt butter in 12-inch nonstick skillet until sizzling; add fish
fillet (cut fillet in half to fit into pan, if necessary). Cook over
medium-high heat 5 minutes; turn fish. Add bell pepper; continue
cooking until fish flakes with fork and pepper strips are crisply
tender (5 to 7 minutes). Flake fish into 1-inch pieces using fork.
5. To assemble tacos, layer each tortilla evenly with fish, bell
pepper and coleslaw mixture. Sprinkle with cheese; dollop with 1
tablespoon topping. Fold in half.

Makes 6 servings.