Fish Tacos with Bell Pepper Slaw

1/2 c light sour cream
1/4 c lime juice
1/4 c cilantro, fresh
2 bell peppers, red, medium
2 Chicken flavor Bouillon Cubes
1 1/4 lbs cod, raw
1 T olive oil
8 taco shells, soft

Bell Pepper Slaw: Combine sour cream, 2 T lime juice and 2 T cilantro in a small bowl. Toss red peppers with 2 T of sour cream mixture, set aside.


Tacos: Mash bouillon with remaining 2 T 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 T cilantro and toss with cod strips to coat well. 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.