Fish Tacos

Name: Fish Tacos
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 8 tacos
Ingredients: FISH2 pounds cod fillets3 Tablespoons lime juice (about 2 limes)1 tomato; chopped½ onion; chopped3 Tablespoons chopped cilantro1 teaspoon vegetable oil¼ teaspoon cayenne pepper (optional)¼ teaspoon pepper¼ teaspoon salt SLAW2 cups shredded cabbage (red or green)½ cup chopped green onion¾ cup nonfat sour cream or plain yogurt¾ cup salsa (try Food Hero's Salsa Roja or Salsa Verde)8 corn tortillas (6-inch)

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 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

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Preheat oven to 350 degrees F.
Place fish in a baking dish.
In a medium bowl, mix lime juice, tomato, onion, cilantro, oil, peppers and salt. Spoon the mixture on top of fish.
Cover dish loosely with aluminum foil to keep fish moist.
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.
For the slaw: In a large bowl, mix cabbage and onion. Add sour cream and salsa; stir until mixed.
Divide cooked fish among tortillas. Add ¼ cup of slaw to each. Fold over and enjoy!
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!