Fish Tacos
These are not your typical Mexican tacos. Fish fillets, a coleslaw mixture, and mango salsa make these tacos stand out in comparison to other classic recipes.
Ingredients
-
12 ounces fresh or frozen skinless fish fillets
-
1 tablespoon olive oil
-
1/4 teaspoon ground cumin
-
1/8 teaspoon garlic powder
-
3 tablespoons mayonnaise or salad dressing
-
1 teaspoon lime juice
-
1-1/2 cups packaged shredded cabbage with carrot (coleslaw mix) or shredded cabbage
-
8 corn taco shells, warmed according to package directions
-
1 recipe Mango Salsa
Directions
1.
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
2.
Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.
3.
Makes 4 servings
4.
Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeno chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.
Nutrition information
Calories 322, Total Fat 19 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 6 g, Cholesterol 44 mg, Sodium 353 mg, Carbohydrate 21 g, Total Sugar 6 g, Fiber 3 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 73%, Calcium 5%, Iron 5%. Exchanges: Vegetable .5, Starch 1, Fat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Grilled Fish Tacos
A grilled fish taco is a beautiful thing to eat. San Diego and points south are where they originated. Although many of the fish tacos in the area are fried, the grilled ones really stand out and are much lighter. Meredith Deeds grew up in San Diego and taught me the ins and outs of the fish taco. These are an adaptation of her mom's recipe.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
