Fish Taco
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cod fish fillets6 corn tortillas3 cups shredded cabbage1 cup diced red tomato6 tbsp fresh chopped cilantro1 tbsp dried dill weed3 tbsp tartar sauce3 tbsp miracle whip or lite mayolime juice
On chopping board, dice tomato and cilantro. Using cheese grater, shred cabbage into a pile.
In bowl, mix flour and cornmeal. Rinse of fish fillets and divide into 1.5 by 4 inch sections. Coat evenly with cornmeal mixture.
Over medium heat, flip corn tortillas until heated through. In same pan, spray down with nonstick spray and cook breaded fish sticks until lightly golden and done through.
Place one fish stick in each tortilla. Pile a half cup cabbage and scatter 1/6 cup of tomato and 1 tbsp of cilantro over top. In separate bowl, combine tartar sauce, dill weed, and miracle whip until smooth. Drip a line over cabbage and add a squirt of lime juice. Eat as is.
Serves 6- 1 taco apiece.
Number of Servings: 6
Recipe submitted by SparkPeople user ACONITA.
In bowl, mix flour and cornmeal. Rinse of fish fillets and divide into 1.5 by 4 inch sections. Coat evenly with cornmeal mixture.
Over medium heat, flip corn tortillas until heated through. In same pan, spray down with nonstick spray and cook breaded fish sticks until lightly golden and done through.
Place one fish stick in each tortilla. Pile a half cup cabbage and scatter 1/6 cup of tomato and 1 tbsp of cilantro over top. In separate bowl, combine tartar sauce, dill weed, and miracle whip until smooth. Drip a line over cabbage and add a squirt of lime juice. Eat as is.
Serves 6- 1 taco apiece.
Number of Servings: 6
Recipe submitted by SparkPeople user ACONITA.
Nutritional Info Amount Per Serving
- Calories: 249.2
- Total Fat: 5.2 g
- Cholesterol: 37.6 mg
- Sodium: 190.5 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 3.9 g
- Protein: 18.0 g
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