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)

Crispy Parmesan Baked Fish
Plate of breaded, flakey white fish with slices of lemon.

Crispy Parmesan Baked Fish

Add more fish to your meals with this easy and healthy battered white fish with parmesan and herbs.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
8 Servings
Leek and Mushroom Orzo
Medium bowl of a saucy orzo dish with vegetables.

Leek and Mushroom Orzo

A creamy Italian-style pasta dish that makes the perfect side to your favorite roasted or grilled protein.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
4 Cups
Stovetop Kamut
Cooked kamut in bowls.

Stovetop Kamut

This nutrient-rich grain has a rich, nutty flavor with a chewy, firm texture.
Prepare:
8 hours
Cook:
60 minutes
Makes:
2 ½ to 3 cups
Superhero Shepherd's Pie
Plate of a ground beef and vegetable mix with a layer of mashed potato on top.

Superhero Shepherd's Pie

Try this mix of vegetables and ground beef topped with mashed potatoes for a comforting meal.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
10 cups
Fruited Tabouli
Large bowl of a colorful mix of bulgur, fruit and vegetables.

Fruited Tabouli

A tasty mix of grains, sweet grapes, and pops of mint and lemon. Perfect for a summer BBQ!
Prepare:
30 minutes
Cook:
5 minutes
Makes:
4 cups
Rice Bowl Southwestern Style
Bowls of rice, vegetables and chicken with shredded cheese.

Rice Bowl Southwestern Style

Lots of filling grains, healthy veggies and southwestern flavor make this a meal to enjoy any time of day.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
2 cups