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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.3
  • Total Fat: 12.1 g
  • Cholesterol: 60.9 mg
  • Sodium: 100.8 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 26.9 g

View full nutritional breakdown of Fish Tacos calories by ingredient
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Fish Tacos

Submitted by: LADYITHIS

Introduction

Adapted from Everyday Food (http://www.marthastewart.com/recipe/fish-
tacos?backto=true&backtourl=/photogall
ery/quick-kid-friendly-recipes#slide_3
4)

Uses corn tortillas instead of flour, and nutritional information is calculated accordingly for those of us with gluten intolerances.
Adapted from Everyday Food (http://www.marthastewart.com/recipe/fish-
tacos?backto=true&backtourl=/photogall
ery/quick-kid-friendly-recipes#slide_3
4)

Uses corn tortillas instead of flour, and nutritional information is calculated accordingly for those of us with gluten intolerances.

Number of Servings: 4

Ingredients

    1/4 cup reduced-fat sour cream
    2 tablespoons fresh lime juice
    Coarse salt and ground pepper
    1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
    4 scallions, thinly sliced (about 1/2 cup)
    1 jalapeno chile, halved lengthwise, one half minced
    2 tablespoons olive oil
    1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
    8 corn tortillas (6-inch)
    1/2 cup fresh cilantro leaves

Directions

1. In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper.

2. In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno.

3. Meanwhile, warm tortillas according to package instructions.

4. To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYITHIS.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Loved these! I used coleslaw mixture of veggies in place of red cabbage - otherwise the same. Will make again! :) - 10/14/11

    Reply from LADYITHIS (10/14/11)
    Using coleslaw mix is smart! :)


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  • I used cod instead of tilapia (just because it was on sale) and it was delicious. I would cut down a little on the lime juice the next time I make it. Very light yet filling. Will definitely make this again. - 10/24/11

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  • These are GREAT! I am far from being a fish lover, but this was a fantastic recipe. The only thing I did differently is I used Greek Yogurt in place of sour cream and combined the cilantro and lime juice with it. - 9/30/10

    Was this review helpful?   yes  No