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Fish Tacos with Bell Pepper Slaw

  • 1/2 cup sour cream
  • 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 cup lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 medium red, orange and/or yellow bell peppers, thinly sliced
  • 1 Knorr® Shrimp flavor Bouillon Cube(s)
  • 1 1/4 lbs. cod fillets, cut into 1-inch strips
  • 1 Tbsp. olive oil
  • 8 small flour tortillas or corn tortillas



Amount per serving

Calories from Fat220
Total Fat24g
Saturated Fat6g
Trans Fat0g
Total Carbs42g
Dietary Fiber4g
Vitamin C140%
Vitamin A45%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 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.
  • 2 Tacos: Mash the Knorr® Shrimp flavor Bouillon Cube(s) 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.
  • 3 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.