Best Spicy Fish Tacos Recipes

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SPICY FISH TACOS WITH FRESH LIME SAUCE



Spicy Fish Tacos with Fresh Lime Sauce image

This is a tasty dinner you can make quickly that is often a favorite with the young kids in the family.

Provided by irvinetustin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 10

Number Of Ingredients 13

1 pound tilapia fillets
2 tablespoons taco seasoning mix
1 tablespoon olive oil
1 (4.6 ounce) package taco shells
1 (6 ounce) container plain yogurt
1 teaspoon lime juice
1 teaspoon white sugar
½ teaspoon grated lime zest
¼ teaspoon salt
4 cups coleslaw mix
2 tablespoons chopped fresh cilantro
1 small jalapeno chile, seeded, finely chopped
1 tomato, seeded and diced

Steps:

  • Season tilapia fillets with taco seasoning.
  • Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat taco shells in preheated oven until crisp, about 5 minutes.
  • Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
  • Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

Nutrition Facts : Calories 167.2 calories, Carbohydrate 16.1 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 1.2 g, Sodium 281.1 mg, Sugar 2.5 g

FISH TACOS WITH SPICY SLAW



Fish Tacos with Spicy Slaw image

Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each taco.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 12

2 tablespoons olive oil, plus more for grill
1 pound skinless firm, white fish fillets, such as cod or striped bass, cut into 3-inch pieces
1 small bunch cilantro, stems and leaves separated, roughly chopped
3 jalapenos
Salt and pepper
2 tomatoes, seeded and diced small
3 napa cabbage leaves, shredded
1 small red onion, finely chopped
Smoky Seasoning Salt (see Cook's Notes)
8 corn tortillas, toasted
Lime juice, plus wedges for serving
Sliced avocado, for serving

Steps:

  • Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side.
  • In a medium bowl, combine tomatoes, cabbage, and onion. Seed and finely chop 2 grilled jalapenos and add to bowl. Season to taste with seasoning salt and lime juice. Flake fish and divide among tortillas. Top with slaw and serve with cilantro leaves; remaining grilled jalapeno, thinly sliced; more seasoning salt; lime wedges; and avocado.

Nutrition Facts : Calories 321 g, Fat 11 g, Fiber 5 g, Protein 25 g, SaturatedFat 2 g

BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW



Baja Fried Fish Tacos With Spicy Cabbage Slaw image

I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico!

Provided by Rinshinomori

Categories     Mexican

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 cup salsa
1/3 cup mayonnaise
vegetable oil (for deep frying)
3/4 cup beer, plus
2 -3 tablespoons beer
3/4 cup all-purpose flour
1/2 teaspoon salt
1 -1 1/4 lb cod fish fillet, cut into 2 inch cubes
8 corn tortillas
4 cups coleslaw mix
8 lime wedges

Steps:

  • In a small bowl, mix salsa and mayonnaise; set aside.
  • In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
  • Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
  • In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
  • To assemble, place 2 corn tortillas each on 4 individual plates.
  • Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.

Nutrition Facts : Calories 842.7, Fat 18.2, SaturatedFat 2.8, Cholesterol 107.9, Sodium 1833.5, Carbohydrate 111.3, Fiber 13.6, Sugar 13, Protein 55.9

CRISPY FISH TACOS WITH SPICY SWEET AND SOUR SAUCE



Crispy Fish Tacos with Spicy Sweet and Sour Sauce image

Looking for a traditional seafood dinner? Then check out these spicy tacos filled with fish and sweet and sour sauce - perfect if you love Mexican cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 21

1 cup sour cream
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon packed light brown sugar
1 chipotle chile in adobo sauce (from 7-oz can), chopped
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
3/4 cup beer or nonalcoholic beer
1/4 cup ice-cold water
Vegetable oil
1 lb halibut, flounder or cod fillets, skin removed and fish cut into 5x3/4-inch strips
6 flour tortillas (12 inch)
2 cups shredded lettuce
3/4 cup salsa
1 avocado, pitted, peeled and sliced
1 cup shredded Monterey Jack cheese (4 oz)
1 lime, cut into 6 wedges
Fresh cilantro

Steps:

  • In small bowl, mix all sauce ingredients well; set aside.
  • In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.
  • Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
  • In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375°F. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
  • To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.

Nutrition Facts : Calories 520, Carbohydrate 50 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 Taco, Sodium 800 mg, Sugar 5 g, TransFat 1 g

SPICY SLAW FOR FISH TACOS



Spicy Slaw for Fish Tacos image

This spicy coleslaw's flavor comes from cilantro and lemon juice and its heat comes from Sriracha hot sauce. It's great with fish tacos or barbecue!

Provided by firegirl

Time 1h20m

Yield 6

Number Of Ingredients 11

½ medium head cabbage
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon salt, or more to taste
1 pinch ground cumin, or to taste
2 tablespoons mayonnaise
1 teaspoon Sriracha sauce
1 tablespoon lemon juice, or more to taste
½ medium onion, finely sliced
1 medium carrot, diced
½ bunch fresh cilantro, leaves finely chopped

Steps:

  • Finely chop cabbage, then cut into short strips. Place in a bowl with garlic, chili powder, salt, and cumin; mix to combine. Mix in mayonnaise and Sriracha. Stir in 1 tablespoon lemon juice.
  • Add onion, carrot, and cilantro; mix to combine. Taste and add more lemon juice if desired. Refrigerate for 1 hour before serving so flavors have time to blend.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.3 g, Cholesterol 1.7 mg, Fat 3.9 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 285.7 mg, Sugar 3.5 g

RYANN'S SPICY GRILLED FISH TACOS



Ryann's Spicy Grilled Fish Tacos image

These street-style grilled fish tacos have a great balance of spice and creamy queso fresco goodness. Delicious! If you really like spice, drizzle some sriracha on top!

Provided by ryannodor

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 16

1 bunch cilantro, divided
1 (8 ounce) container reduced-fat sour cream
1 lime, juiced
1 jalapeno pepper, chopped, or to taste
½ teaspoon kosher salt
3 tilapia fillets, or more to taste
1 tablespoon onion powder
1 tablespoon herbes de Provence
1 teaspoon ground black pepper
1 teaspoon dried chives
½ teaspoon kosher salt
6 (6 inch) corn tortillas
1 lime, halved
1 ½ cups shredded cabbage
½ cup red onion, chopped
½ cup crumbled queso fresco

Steps:

  • Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use.
  • Preheat the grill for medium heat and lightly oil the grate.
  • Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes.
  • Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds.
  • Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 18.3 g, Cholesterol 41.7 mg, Fat 7.8 g, Fiber 2.9 g, Protein 17.2 g, SaturatedFat 4.1 g, Sodium 407.3 mg, Sugar 1.6 g

CRISPY FISH TACOS WITH SPICY SWEET-AND-SOUR SAUCE



Crispy Fish Tacos with Spicy Sweet-and-Sour Sauce image

Looking for a traditional seafood dinner? Then check out these spicy tacos filled with fish and sweet and sour sauce - perfect if you love Mexican cuisine.

Provided by @MakeItYours

Number Of Ingredients 21

1 cup sour cream
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon packed light brown sugar
1 chipotle chile in adobo sauce (from 7-oz can), chopped
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
3/4 cup beer or nonalcoholic beer
1/4 cup ice-cold water
Vegetable oil
1 lb halibut, flounder or cod fillets, skin removed and fish cut into 5x3/4-inch strips
6 flour tortillas (12 inch)
2 cups shredded lettuce
3/4 cup salsa
1 avocado, pitted, peeled and sliced
1 cup shredded Monterey Jack cheese (4 oz)
1 lime, cut into 6 wedges
Fresh cilantro

Steps:

  • In small bowl, mix all sauce ingredients well; set aside.
  • In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.
  • Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
  • In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375ºF. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
  • To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.

GRILLED FISH TACOS WITH SPICY PICKLED ONIONS



Grilled Fish Tacos with Spicy Pickled Onions image

A quick, fresh meal made on the grill, our fish tacos are made with halibut, avocado and ranch dressing.

Provided by Lauren Keating

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 15

1 orange, juiced
1 lime, juiced
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 cup finely chopped cilantro
2 pounds cod filets
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1 jalapeño pepper, halved with seeds removed
1 teaspoon sugar
1 package (10 count) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas
Salsa Verde
Lime wedges

Steps:

  • Combine orange juice, lime juice, oil, spices, and cilantro in a shallow dish. Add the fish, turning to coat. Let marinate 15 minutes.
  • Meanwhile, in a small saucepan over medium heat bring to onion, vinegar, jalapeno, and sugar to a boil. Immediately remove from heat; let cool. Discard jalapeno.
  • Heat the grill to high. Cook the fish over indirect heat for 8 minutes, or until cooked through. Pull apart into large flakes. Cook the tortillas over direct heat for 20 seconds on each side, until soft and slightly charred in places.
  • To assemble tacos, spoon chicken onto center of each tortilla; top with pickled onions and salsa verde. Fold sides of tortilla over filling. Serve with lime wedges.

Nutrition Facts : ServingSize 1 Serving

SPICY GRILLED FISH TACOS



SPICY GRILLED FISH TACOS image

Categories     Fish

Number Of Ingredients 20

Ingredients
6 Talapia fillets
12 Corn tortillas
1 cup Southwest Slaw
1/4 cup Cilantro, chopped medium-fine
2 Tbsp Hot sauce (I use Frank's Red Hot)
Canola oil
Marinade
1/3 cup Canola oil
Juice of two limes
1 tsp Garlic salt
2 Tbsp Adobo sauce (from a can of chipotles in adobo)
Avocado Cream
1 large Hass avacado, peeled, seeded and diced (I recommend Calavo, of course)
1 cup Sour cream
Juice of one lime
2 tsp Your favorite hot sauce
1 tsp Garlic salt
Important: Make sure the fish is fresh! It should be firm, with good color, and a clean briny (not fishy) smell.
If you can't find talapia, any mild white flaky fish would work. Mahi mahi, cod, red snapper, or halibut would be fine.

Steps:

  • Method Combine all of the marinade ingredients in a small mixing bowl and whisk to combine. Put the fish in a gallon zip-top bag and add the marindade. Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated. Seal the bag (removing the excess air) and set aside to marinate for 30 minutes. Mash the avocado on a cutting board with the side of your knife. Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate. Tip: The marinade and/or avocado cream can be made up to a day in advance. Start your grill and prepare for direct cooking over a hot fire (450-500º). Remove the fish from the marinade and drain well. Pat each filet dry with a paper towel. Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can. Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate. Put the fish on the grill and cook for three minutes. Flip the fish over and cook for another minute. Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap. Quickly warm each tortilla on the grill. To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro. Or, serve it family-style so that everyone can build their own.

SPICY FISH TACOS



Spicy Fish Tacos image

Yummy tilapia paired with salsa and jalapenos.

Provided by Rhonda

Categories     Mexican Fish Tacos

Time 35m

Yield 2

Number Of Ingredients 7

2 (4 ounce) tilapia fillets
1 teaspoon Cajun seasoning, or to taste
6 (8 inch) flour tortillas, warmed
1 small red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
½ cup shredded lettuce
¼ cup salsa

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease or line a rimmed baking sheet with foil.
  • Rinse tilapia and pat dry. Rub all sides with Cajun seasoning. Place on the prepared baking sheet.
  • Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Cut into bite-sized chunks.
  • Assemble tacos in tortillas with onion, jalapeno, lettuce, and salsa.

Nutrition Facts : Calories 619.1 calories, Carbohydrate 88.4 g, Cholesterol 40.9 mg, Fat 12.1 g, Fiber 6.4 g, Protein 36.9 g, SaturatedFat 2.9 g, Sodium 1186.3 mg, Sugar 3 g

CHIPOTLE LIME FISH TACOS W/ SPICY HORSERADISH SLAW



Chipotle Lime Fish Tacos W/ Spicy Horseradish Slaw image

Make and share this Chipotle Lime Fish Tacos W/ Spicy Horseradish Slaw recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     No Shell Fish

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs tilapia fillets (can be frozen)
1 teaspoon natural grapeseed oil
1 tablespoon chipotle lime seasoning (Wildtree Chipotle Lime Rub)
6 inches tortillas
1 cup green cabbage (shredded)
1/4 cup carrot (shredded)
2 tablespoons cilantro (chopped)
1/4 cup light mayonnaise
1 tablespoon sweet and spicy Thai sweet chili sauce (Wildtree Sweet and Spicy Thai Chili Sauce)
1/2 tablespoon horseradish (more or less is ok)
1/2 tablespoon cider vinegar
1/4 teaspoon salt and pepper, to taste

Steps:

  • To make slaw: start with the Mayo in a large bowl add dressing ingredients, mix well, then add cabbage, carrots and cilantro and toss well.
  • Cook fish in grill or sauté pan 2-3 minutes per side until cooked.
  • Serve with tortillas and slaw.

Nutrition Facts : Calories 179.8, Fat 6.6, SaturatedFat 1.4, Cholesterol 60.2, Sodium 231.2, Carbohydrate 6.4, Fiber 0.9, Sugar 1.6, Protein 23.7

SPICY FISH TACOS



Spicy Fish Tacos image

Perform the perfect balancing act with these Spicy Fish Tacos. These Healthy Living fish tacos feature chopped jalapeños and creamy avocados!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 tilapia fillets (1 lb.)
1/4 cup MIRACLE WHIP Dressing, divided
2 cloves garlic, minced
1 tsp. chili powder
4 radishes, thinly sliced
1 jalapeño pepper, seeded, finely chopped
3 Tbsp. chopped fresh cilantro
2 Tbsp. lime juice
3 cups coleslaw blend (cabbage slaw mix)
8 corn tortillas (6 inch), warmed
1 avocado, chopped

Steps:

  • Heat oven to 350ºF.
  • Place fish in single layer on baking sheet sprayed with cooking spray. Mix 1 Tbsp. dressing, garlic and chili powder until blended; spread over fish.
  • Bake 20 min. or until fish flakes easily with fork. Meanwhile, combine remaining dressing, radishes, peppers, cilantro and lime juice. Add to coleslaw blend; mix lightly.
  • Flake fish; place on tortillas. Top with coleslaw and avocados.

Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 28 g

SPICY FISH TACOS



Spicy Fish Tacos image

Make and share this Spicy Fish Tacos recipe from Food.com.

Provided by adopt a greyhound

Categories     < 30 Mins

Time 23m

Yield 2 tacos, 2 serving(s)

Number Of Ingredients 16

1/2 cup sour cream
2 tablespoons cilantro
1/2 lime, juiced
2 medium tilapia fillets
1 egg
1 tablespoon mayonnaise
1/2 cup breadcrumbs
1/2 tablespoon onion powder
1/2 teaspoon Mexican oregano
1 teaspoon chili powder
1/8 teaspoon cayenne (to taste)
1/2 tablespoon garlic powder
1/4 teaspoon salt and pepper
1/8 cup vegetable oil
1/2 tablespoon butter
2 flour tortillas, heated 30 sec. in microwave

Steps:

  • Mix together sour cream, cilantro and lime juice. Chill.
  • In a pie plate, lightly beat egg with mayonnaise until smooth.
  • Combine dry ingredients (on waxed paper).
  • Over medium-high heat, heat oil and butter in a large, heavy skillet.
  • Dip fish in egg mixture, then dredge through bread crumbs.
  • Place in hot oil and fry until done, 2-3 minutes per side or until fish flakes easily.
  • Serve immediately in a heated flour tortilla with the sauce.

Nutrition Facts : Calories 546.1, Fat 36.7, SaturatedFat 12.3, Cholesterol 132.4, Sodium 573.3, Carbohydrate 44.4, Fiber 3.8, Sugar 5.4, Protein 11.5

SPICY FISH TACOS



SPICY FISH TACOS image

Number Of Ingredients 7

• 2 filets of Tilapia
• 1/2 cup Italian bread crumbs
• 2 whole wheat tortilas
• 2 tbsp olive oil
• ¼ cup light mayo
• ¼ cup sriracha chili sauce
• Chopped lettuce, onions, and tomato (optional) for topping

Steps:

  • Directions 1. Take each filet of tilapia and coat evenly with Italian bread crumbs on both sides. 2. Heat 2 tbsp olive oil in a skillet on medium. 3. Place each filet in the skillet and brown on each side. This usually takes 5-7 minutes. (Fish cooks fast) 4. In a bowl, combine light mayo and sriracha to make a spicy mayo. Spread mixture in each tortilla. 5. Place one filet in each tortilla and top with fresh lettuce, onions, and tomato.

SPICY FISH TACOS WITH FRESH LIME SAUCE



Spicy Fish Tacos with Fresh Lime Sauce image

Taco-seasoned fish fillets with crunchy cabbage and lime-yogurt dressing. One crunchy bite will have you wanting more!

Provided by @MakeItYours

Number Of Ingredients 13

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) Yoplait® 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

Steps:

  • 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.

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