Español Grow This

Fish Tacos

30-minute tacos with a creamy slaw, tangy lime and a hint of cayenne.
Platter of corn tortillas with creamy slaw and fish filling served with lime wedges.
Prep time: 20 minutes
Cook time: 20 minutes
Makes: 8 tacos
Nutrition Facts: View label

Ingredients

FISH
2 pounds cod fillets
3 Tablespoons lime juice (about 2 limes)
1 tomato, chopped
½ onion, chopped
3 Tablespoons chopped cilantro
1 teaspoon vegetable oil
¼ teaspoon cayenne pepper (optional)
¼ teaspoon black pepper
¼ teaspoon salt
 
SLAW
2 cups shredded cabbage (red or green)
½ cup chopped green onion
¾ cup nonfat sour cream or plain yogurt
¾ cup salsa  (try Food Hero's Salsa Roja or Salsa Verde)
8 corn tortillas (6-inch)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Preheat oven to 350 degrees F.
  4. Place fish in a baking dish.
  5. In a medium bowl, mix lime juice, tomato, onion, cilantro, oil, peppers and salt. Spoon the mixture on top of fish.
  6. Cover dish loosely with aluminum foil to keep fish moist.
  7. Bake 15 to 20 minutes or until fish is opaque and separates easily with a fork. If you have a food thermometer, the internal temperature should reach 145 degrees F.
  8. For the slaw: In a large bowl, mix cabbage and onion. Add sour cream and salsa; stir until mixed.
  9. Divide cooked fish among tortillas. Add ¼ cup of slaw to each. Fold over and enjoy!
  10. Refrigerate leftovers within 2 hours.

Notes

  • Freeze extra lime juice to use later.

Comments

Submitted by tierrabonita on Mon, 01/07/2013 - 15:05
Tastes great and so easy!! Ate the leftovers the next day and they tasted great! We did add some canned chiles to the baked fish and a tad of ranch dressing to the slaw. Also green cabbage was on sale so we used it instead. Will make again and again.
Submitted by veggielover75 on Wed, 12/14/2011 - 16:51

Tacos had a really nice vrunchy texture to them. I warmed up the tortillas first and they tasted amazing!

You might also like...

Recipes A to Z (without photos)

Bulgur Pilaf
Mix of bulgur with savory vegetables is displayed in a serving dish.

Bulgur Pilaf

A warm and comforting meal combining whole grains and savory broth to make a simple, yet tasty side dish.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
3 Cups
Stovetop Amaranth
Big bowl of cooked amaranth.

Stovetop Amaranth

Creamy and slightly nutty. Add fruit, honey and your favorite spices for a delicious breakfast.
Prepare:
5 minutes
Cook:
30 to 35 minutes
Makes:
about 2 ½ cups
Fruit Shake 2 (with milk and yogurt)
Creamy fruit smoothie in a footed glass.

Fruit Shake 2 (with milk and yogurt)

A delicious homemade fruit-flavored shake for breakfast, snack or on-the-go!
Prepare:
5 minutes
Makes:
5 cups
Vegetarian Chili
Bowl of chili topped with shredded cheddar cheese.

Vegetarian Chili

This kid-approved recipe is packed with veggies and beans, then topped with cheese.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Chicken Soup with Tortilla
Tomato-based chicken soup in a large bowl with a side of tortilla strips.

Chicken Soup with Tortilla

Delicious one-pot meal packed with flavor and ready in under an hour. Enjoy as a weeknight dinner or make-ahead meal.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
12 Cups
Banana Oatmeal Cookies
Chewy oat and raisin cookies are shown on a serving plate.

Banana Oatmeal Cookies

A great grab-and-go snack with sweet raisins, warm cinnamon and a hint of vanilla. No sugar added and kid approved!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
14 Cookies