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Southwest Fish Tacos

“These fish tacos are an adaptation of a dish I was served in Bermuda. They’re quick because there’s so little prep work involved.” —Jennifer Reid, Farmington, Maine
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 pounds sole fillets, cut into 1-inch strips
  • 1 tablespoon taco seasoning
  • 1/4 cup butter, cubed
  • 1 package (10 ounces) angel hair coleslaw mix
  • 1/2 cup minced fresh cilantro
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 taco shells, warmed
  • 8 lime wedges

Directions

  • Sprinkle fish with taco seasoning. In a large skillet over medium heat, cook fish in butter for 3-4 minutes on each side or until fish flakes easily with a fork.
  • Meanwhile, in a small bowl, combine the coleslaw, cilantro, mayonnaise, lime juice, sugar, salt and pepper.
  • Place fish in taco shells. Top with coleslaw mixture; serve with lime wedges.
Nutrition Facts
2 tacos: 492 calories, 28g fat (11g saturated fat), 122mg cholesterol, 919mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 35g protein.

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