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
Sauce
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
1:

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

2:

Add the fish and turn to coat.

3:

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

4:

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

5:

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.

6:

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

7:

Combine the sauce ingredients.

8:

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