Baja Fish Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 lime yields Lime Juice 4 tbsp chopped Shallots 3 serving Hellmann's , Light Mayonnaise, 1 Tbsp 2 tsp Old El Paso Fajita Seasoning Mix 16 oz Tilapia filet 4 tsp Sriracha Hot Sauce (Rooster sauce) 2 serving Cabbage (1 cup, shredded) 9 tortilla, medium (approx 6" dia) Corn Tortillas
Generously spray a grill rack or indoor grill with non-stick cooking spray and pre-heat grill.
Peel and slice two shallots into thin strips. Halve one of the limes and cut the other one into quarters. Combine the shallot and juice from the halved lime in a mixing bowl with a pinch of salt. Refrigerate until ready to serve.
In another mixing bowl, combine the shredded cabbage (I use slaw mix), light mayonnaise and sriracha (use more or less to taste) and a pinch of salt. Refrigerate until ready to serve.
Pat the tilapia fillets dry, then rub with the fajita seasoning mix. Place fillets on grill and cook 3-4 minutes per side, or until the fish flakes easily with a fork. Remove from grill and flake into pieces.
While fish cooks, wrap tortillas in a damp paper towel and microwave for 30-60 seconds on high until they are warm and pliable.
Place tilapia in tortillas and top with slaw and shallots. Serve with lime wedges and garnish with fresh cilantro, if desired.
Note, nutritional information is for 1 taco, but a full serving is 3 tacos.
Serving Size: makes 9 soft tacos
Number of Servings: 9
Recipe submitted by SparkPeople user MICHELEKNY.
Number of Servings: 9
Recipe submitted by SparkPeople user MICHELEKNY.
Nutritional Info Amount Per Serving
- Calories: 142.4
- Total Fat: 4.0 g
- Cholesterol: 27.4 mg
- Sodium: 196.0 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.0 g
- Protein: 12.5 g
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