Fish Tacos

Total Time: 1 hour
Serves: 8
Fish Tacos
Share, Email or Print this Recipe: Facebook Link Tweet Link Pinterest Link Email Link Print Link

Ingredients:

For the Salsa

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

For the Tacos

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds swai, tilapia, or red snapper fillets
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage

Extra toppings

  • Fresh tomato salsa
  • Lime wedges

Preparation:

  1. Preheat oven to 425°.
  2. To prepare the salsa, combine the first 8 ingredients in a small bowl and set aside.
  3. To prepare the tacos, combine cumin and next 5 ingredients (through garlic powder) in a bowl; sprinkle spice mixture evenly over both sides of the fish. Place fish on a baking sheet coated with cooking spray. Bake in oven for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage, 1 tablespoon sour cream salsa, 1 tablespoon tomato salsa, and a squeeze of lime.
More Recipes