Spicy Fish Tacos
Prep 30 Minutes
Total Time 30 Minutes
- 1 lb white fish fillets, such as tilapia or catfish
- 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 1 tablespoon olive oil or butter
- 10 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
- 1 container (6 oz) Greek Fat Free plain yogurt
- 1/2 to 1 teaspoon grated lime peel
- 1 teaspoon lime juice
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 4 cups coleslaw mix (shredded cabbage and carrots), from 16-oz bag
- 2 tablespoons chopped fresh cilantro
- 1 small jalapeño chile, seeded, finely chopped
- 1 medium tomato, seeded, diced
Recipe Continues Below
- Sprinkle both sides of fish fillets with taco seasoning mix. Heat oil in 12-inch skillet until hot. Cook fish in oil 6 to 8 minutes over medium heat, turning once, until fish flakes easily with fork. Cut into bite-size chunks.
- Meanwhile, heat taco shells as directed on box.
- In large bowl, mix yogurt, lime peel, lime juice, sugar and salt. Stir in coleslaw mix, cilantro and jalapeño. Let stand 5 minutes.
- Spoon slightly less than 1/4 cup fish chunks and 1/4 cup coleslaw mixture into each taco shell; top each with about 1 tablespoon tomato.
- When chopping the jalapeño chile, wear gloves to prevent skin irritation from the oils.
- You can omit the jalapeño if you have kids who won't like their fish tacos all that spicy.
- Make it your own! Load up these delicious Spicy Fish Tacos with extra toppings, like diced avocado, sliced green onions, or a squeeze of Old El Paso™ Creamy Salsa Verde Sauce.
- 2 Tacos Calories 280 (Calories from Fat 90); Total Fat 9g (Saturated Fat 3g ,Trans Fat 0g); Cholesterol 50mg; Sodium 680mg; Potassium 400mg; Total Carbohydrate 25g (Dietary Fiber 2g ,Sugars 5g); Protein 22g
- % Daily Value: Vitamin A 30%; Vitamin C 40%; Calcium 15%; Iron 4%
- Exchanges: 1 1/2 Starch; 1 Vegetable; 2 Very Lean Meat; 1 1/2 Fat
- Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet