Recipe Details

Spicy Fish Tacos

Number of Servings: 4

Serving Size: 1 taco

A tasty new way to use fish.

Name: Amount:
limes, juiced 2
garlic cloves, minced 2
minced cilantro 1 Tbsp
hot sauce 1 tsp
lb mahimahi or orange roughy fish fillets 1
chili powder 0.50 tsp
ground cumin 0.25 tsp
Salt and pepper to taste
olive oil 2 tsp
(6-inch) whole-wheat or corn tortillas, warmed 4
nonfat sour cream or nonfat Greek yogurt 0.33 cup
diced fresh avocado 0.25 cup
tomato, diced 1 small
red onion, diced 0.25 cup
minced cilantro 2 Tbsp
canned green chilies 1 Tbsp
chopped cabbage 1 cup
Pepper to taste

In a medium bowl, combine the lime juice, garlic, cilantro, and hot sauce.


Add the fish and turn to coat.


Let the fish marinate for 30 minutes in the refrigerator, turning once after 15 minutes.


Remove the fish from the marinade and pat slightly dry. Add the chili powder, cumin, salt, and pepper.


Heat the oil in a large nonstick skillet. Add the fish and cook for about 3 to 4 minutes per side or until tender and cooked through.


Remove the fish from the pan and cut into bite-sized pieces.


Combine the sauce ingredients.


Divide the fish among the warmed tortillas. Top with the sauce. Fold over the sides to form a taco to eat.

Nutritional Information (per serving)
Calories 245
Calories from Fat 55
Total Fat 6g
Saturated Fat 1g
Cholesterol 85mg
Sodium 335mg
Potassium n/a
Carbohydrates 20g
Dietary Fiber 3g
Sugars 4g
Protein 25g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange : 1 Starch 3 Lean Meat 1/2 Fat