FISH TACOS

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 580.9
  • Total Fat: 22.1 g
  • Cholesterol: 85.7 mg
  • Sodium: 884.9 mg
  • Total Carbs: 52.7 g
  • Dietary Fiber: 7.9 g
  • Protein: 42.9 g

View full nutritional breakdown of FISH TACOS calories by ingredient


Introduction

Adaptation of Rachael Ray recipe Adaptation of Rachael Ray recipe
Number of Servings: 4

Ingredients

    4 small plum tomatoes, seeded and finely chopped
    3/4 cup Vidalia onion, finely chopped
    3 Tbsp. fresh Cilantro leaves, finely chopped
    Salt - 1 dash (or to taste)
    1 lime
    1.5 cups frozen corn kernels, cooked
    1 lb. tilapia, grilled or broiled
    2 tsp. Old Bay seasoning
    2 cups shredded Colby-Jack reduced fat cheese
    1/2 tsp. hot pepper sauce
    12 6-inch soft corn tortillas

Directions

Heat oven to 225 degrees.
Salsa: Combine tomatoes, onions, cilantro, salt and 1 tsp. of lime zest and the juice of 1 lime.
Season fish with Old Bay. Grill or broil fish (or use leftover filets.) Flake fish with a fork.
Heat a drizzle of vegetable oil in nonstick skillet over medium heat and add a tortilla or two. Warm tortilla, then flip over and sprinkle with shredded cheese. Scatter some fish, corn and salsa on half the tortilla, sprinkle with hot sauce, and fold over. Cook the taco a minute or two on each side to melt the cheese.
Keep tacos warm in oven on a cooling rack placed over a baking sheet until ready to serve. Serve 3 fish tacos per person.


Number of Servings: 4

Recipe submitted by SparkPeople user TJSCOTTT.