Spicy Fish Tacos with Fresh Lime Sauce
Taco-seasoned fish fillets with crunchy cabbage and lime-yogurt dressing. One crunchy bite will have you wanting more!
30 Minutes Prep
30 Minutes Total
- 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
- 1 box (4.6 oz) Old El Paso™ taco shells
- 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
- 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 that don’t want their tacos so spicy.
NutritionCalories280(Calories from Fat90),Total Fat9g(Saturated Fat3g,Trans Fat0g),Cholesterol50mgSodium680mgTotal Carbohydrate25g(Dietary Fiber2g Sugars5g),Protein22g;% Daily Value*:Vitamin A30%;Vitamin C40%;Calcium15%;Iron4%; Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.