Fish Tacos
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
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
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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.
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.
Member Ratings For This Recipe
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LITTLEREDMIATA
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CMTLEE
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LADONAB