Fresh Fish Tacos
You just can’t go wrong with these fresh, flavorful, and healthy fish tacos. Added bonus? They can be ready in less than 30 minutes.
- 2 tablespoons vegetable oil
- 1 pound mild fish filets (such as fresh water bass, catfish or tilapia)
- 1 teaspoon taco seasoning
- 3 tablespoons fresh or bottled lime juice, divided
- 3 tablespoons honey
- ½ cup low fat mayonnaise
- 2 cups coleslaw mix
- ½ medium onion, finely chopped
- 8 4.5-inch soft corn tortillas
- In a large skillet over medium heat, warm the vegetable oil. Add fish fillets and sprinkle with 1 tablespoon lime juice and taco seasoning.
- Cook the fish until it begins to turn white around the edges. Flip and cook until the fish flakes easily with a fork. Remove to a platter and cover with aluminum foil to keep warm.
- While the fish cooks, stir together remaining lime juice, honey and mayonnaise in a large bowl. Add the coleslaw mix and onion to the dressing and mix to coat. If desired, add about ½ cup chopped cilantro to the cabbage mixture.
- Wrap tortillas in a damp paper towel and place on a microwave safe plate. Microwave for one minute, until warm and pliable.
- Place 2 ounces fish and cup coleslaw mixture in each tortilla. Add toppingsof choice if desired.
Fresh chopped cilantro, sliced avocado, shredded cheddar cheese and sliced bell pepper
You can use fresh or frozen fish for this recipe. Either catch your own or catch a bargain at the grocery store when fish is on sale.
Nutrition facts per serving: 410 calories; 18g total fat; 1g saturated fat; 0g trans fat; 60mg cholesterol; 290mg sodium; 39g carbohydrate; 3g fiber; 16g sugar; 23g protein; 6% Daily Value of vitamin A; 40% Daily Value of vitamin C; 6% Daily Value of calcium; 4% Daily Value of iron