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
Southwest Fish Tacos
Southwest Fish Tacos
Prep Time
15 min
Cook Time
5 min
Yield
4 servings
Ingredients
- 1-1/2 pounds sole or cod fillets, cut into 1-inch strips
- 1 tablespoon taco seasoning
- 3 tablespoons butter, cubed
- 1 package (10 ounces) angel hair coleslaw mix
- 1/2 cup minced fresh cilantro
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 corn tortillas or taco shells, warmed
- Lime wedges
Directions
- Sprinkle fish with taco seasoning. In a large skillet, heat butter over medium heat; add fish. Cook until fish just begins to flake easily with a fork, 3-4 minutes on each side.
- Meanwhile, in a small bowl, combine coleslaw, cilantro, mayonnaise, lime juice, sugar, salt and pepper.
- Place fish in tortillas. Top with coleslaw mixture; serve with lime wedges.
Nutrition Facts
2 tacos: 510 calories, 37g fat (11g saturated fat), 109mg cholesterol, 1170mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 23g protein.
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