Fish Tacos with Guacamole
Fish tacos are my new favorite thing—lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top. —Deb Perry, Traverse City, Michigan
Ingredients
- 2 cups angel hair coleslaw mix
- 1-1/2 teaspoons canola oil
- 1-1/2 teaspoons lime juice
- GUACAMOLE:
- 1 medium ripe avocado, peeled and quartered
- 2 tablespoons fat-free sour cream
- 1 tablespoon finely chopped onion
- 1 tablespoon minced fresh cilantro
- 1/8 teaspoon salt
- Dash pepper
- TACOS:
- 1 pound tilapia fillets, cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons canola oil
- 8 corn tortillas (6 inches), warmed
- Optional toppings: Hot pepper sauce, chopped tomatoes, green onions and jalapeno pepper
Reviews
Very easy dish to make. My family really liked the flavors of this taco. I used my own coleslaw recipe, but followed the tacos as written.
We really liked this recipe. Since the fish has no breading it is WW friendly and it is so fast and easy to make.
I don't usually associate fish with tacos, so this recipe was somewhat of a departure from the usual for me. I'm glad I tried it! I used my own slightly-spicier homemade guacamole, but even store-bought guacamole works.Note: Try the add-ons at the end of the recipe - they add great flavors.
This was a nice way to change-up our ho-hum fish dinners at home. The flavors came through nicely, and it was easy to make. I didn't have lime juice on hand, so I substituted for lemon juice, which didn't affect the taste a bit.
These tacos made a quick and tasty meal. I added chopped green onion to the coleslaw mix instead of using as a garnish. The guacamole was different but very good. Added a little bit of red pepper to the fish. Garnished with chopped tomatoes. Not only was it delicious but it tasted very fresh and felt quite healthy!