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)

Stovetop Creamy Grits
Bowls of fine textured corn grits.

Stovetop Creamy Grits

Creamy corn grits with a rich flavor. Enjoy many ways.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
Salsa Verde
Bowl of green textured salsa.

Salsa Verde

This delicious green salsa uses tomatillos and green peppers to make a sauce that can be used with a variety of dishes.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
2 ½ cups
Chicken Cabbage Stir-Fry
Green cabbage with strips of chicken on a plate.

Chicken Cabbage Stir-Fry

Quick dinner idea combining crisp-tender veggies with ginger, garlic and soy sauce. You can change the veggies and proteins to fit what you have on hand.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
6 Cups
Fish Salad
Plates with cabbage and vegetables below a fish, ranch and salsa topping.

Fish Salad

Fresh combination of vegetables, fish fillet and creamy ranch.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
6 cups
Sweet and Sour Chicken
Plate of diced pineapple, vegetables and chicken served with rice.

Sweet and Sour Chicken

Sweet pineapple, chicken, vegetables and a savory sauce are combined to make a delicious meal for any night of the week.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
6 Cups
Chili Cheese Hominy
Bowl of hominy and green chiles with a layer of melted cheese on top.

Chili Cheese Hominy

A flavorful, cheesy recipe with a little kick of spice! Ready in about 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
4 Cups