20 min  4 Servings

Ingredients

• 1/2 lb. tilapia fillets
• 3 Tbsp. fresh lime juice, divided
• 1 Tbsp. TACO BELL® Taco Seasoning Mix
• 3/4 cup sour cream, divided
• 3 Tbsp. chopped fresh cilantro, divided
• 3 cups Cabbage (thinly sliced) or coleslaw blend
• 8 corn tortillas (6 inch), warmed
• 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

Directions

3. Brush fish evenly with 1 Tbsp. lime juice; sprinkle with taco seasoning mix. Cook in skillet sprayed with cooking spray on medium heat 3 to 3-1/2 min. on each side or until fish flakes easily with fork, drizzling fish with 1 Tbsp. of the remaining lime juice for the last minute. Remove from heat. Use fork to flake fish into bite-size pieces.
4. Mix 1/3 cup sour cream, 1 Tbsp. cilantro and remaining lime juice until blended. Add to coleslaw blend; mix lightly.
5. Top tortillas with coleslaw, fish, cheese and remaining cilantro and sour cream.