Fish Tacos

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Nutrition
Bowl with Spoon

Prep time:
20 MIN

Kitchen Timer

Cook time:
20 MIN

Silouette of 2 people

Yield:
8 Servings

Silverware

Serving Size:
1 taco

Ingredients:

  • 2 pounds cod fillets (or other white fish)
  • 3 Tablespoons lime juice
  • 1 Tomato, chopped
  • 1/2 onion, chopped
  • 2 Tablespoons cilantro, chopped
  • 1 teaspoon oil
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups cabbage, shredded
  • 1/2 cup green onion, chopped
  • 3/4 cup non fat sour cream
  • 3/4 cup salsa
  • 8 corn tortillas (6 inches in diameter)

Directions:

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.
  3. Place fish in a baking dish.
  4. In a medium bowl, mix lime juice, tomato, onion, cilantro, oil, peppers and salt. Spoon the mixture on top of fish.
  5. Cover dish loosely with aluminum foil to keep fish moist.
  6. Bake 15 to 20 minutes or until fish is opaque and separates easily with a fork. If you have a food thermometer, the internal temperature should reach 145 degrees F.
  7. For the slaw: In a large bowl, mix cabbage and onion. Add sour cream and salsa; stir until mixed.
  8. Divide cooked fish among tortillas. Add 1/4 cup of slaw to each. Fold over and enjoy!
  9. Refrigerate leftovers within 2 hours.

Notes:

Freeze extra lime juice to use later.