Ann's Tangy Fish Tacos

More sharing options

Share on Twitter

5 of 5 (1)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 273.8

Total Fat: 10.9 g
Cholesterol: 70.6 mg
Sodium: 589.5 mg
Total Carbs: 31.0 g
Dietary Fiber: 3.0 g
Protein: 12.9 g

View full nutritional breakdown of Ann's Tangy Fish Tacos calories by ingredient

Introduction

Very fresh and tangy. You may use fish other than fish sticks, and lower calorie cheese. You might also be able to substitute flour tortillas or even whole-wheat tortillas. Measurements are approximate. Makes a huge batch. Very fresh and tangy. You may use fish other than fish sticks, and lower calorie cheese. You might also be able to substitute flour tortillas or even whole-wheat tortillas. Measurements are approximate. Makes a huge batch.

Minutes to Prepare: 30

Minutes to Cook: 20

Number of Servings: 24

Ingredients

1 box frozen fish sticks (24?)

Thinly sliced green cabbage

Thinly sliced red cabbage

Diced fresh tomatoes

1 bunch cilantro

1 bunch scallions (green onions)

2 lemons, or lemon juice

Pepper jack cheese

1 c. fat-free Ranch dressing

1 can diced tomatoes with green chilies

24 corn tortillas

Directions

Bake fish sticks, until crispy. Dice tomatoes, cilantro and green onions. Slice lemons in wedges and shred cheese. In food processor or blender, puree tomatoes with chilies. Once it's smooth, spoon about 6 tablespoons of the puree into Ranch dressing (more or less to taste). Heat tortillas on hot pan and fill with fish, cabbage, cheese, tomatoes, cilantro, green onions and a squirt of lemon. Then spoon on some of the dressing. Makes 24 one-fish stick, one-taco servings.

Number of Servings: 24

Recipe submitted by SparkPeople user FLOOEYBLUE.