Description
Fish Tacos
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Directions
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Yield: Serves: 4
INGREDIENTS
- 2 cups packaged shredded cabbage or coleslaw mix
- 3/4 cup salsa, divided
- 2 Tbsp. sour cream
- 1 lb. halibut, mahi mahi or tilapia fish fillets
- 1 tsp. chili powder
- 2 tsp. canola or vegetable oil
- 8 (6-inch) corn tortillas, warmed according to package directions
- 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese
- Lime wedges (optional)
DIRECTIONS
- 1
In a medium bowl, combine cabbage, 1/4 cup salsa and sour cream; mix well and set aside.
- 2
Cut fish fillets crosswise into 1/2-inch thick strips. Sprinkle chili powder over fish. Heat oil in a large nonstick skillet over medium heat until hot. Add fish (cook in 2 batches if necessary); cook 2 to 3 minutes per side or until fish is opaque in center.
- 3
Fill warm tortillas with fish, half the cheese, remaining 1/2 cup salsa, cabbage mixture and remaining cheese. Serve with lime wedges if desired.
Nutrition
Nutrition Facts
Serves: 4
Amount Per Serving
Calories 517
Total Fat 23.8g
Saturated Fat 11.2g
Trans Fat 4.3g
Polyunsaturated Fat 1.3g
Cholesterol 125mg
Sodium 736mg
Carbohydrates 33g
Protein 42g
Dietary Fiber 5g
Vitamin A 63RE
Vitamin C 17mg
Calcium 494mg
Iron 1mg
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