These fish tacos are delicious and so simple and quick to make. We usually make the Guacamole to go along with them. This makes for a great dinner anytime of year!
Ingredients
2 tblsp taco seasoning
1 tbsp fresh lime juice
1 tbsp fresh orange juice
1 lb mahimahi (or other white fish), cut into bite-sized pieces
1 tbsp vegetable oil
2 cups presliced green cabbage
1/2 cup chopped green onions
1/2 cup reduced-fat sour cream
8 (6-inch) corn tortillas
Preparation
Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add fish; saute 5 minutes or until fish is done.
Combine cabbage, onions, and sour cream in a medium bowl.
Warm tortillas. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divide fish evenly among tortillas; fold in half.
Nutritional Information
Calories: 327
Fat: 9.4g
Protein: 26g
Carb: 35.8g
Fiber: 4.6g
Cholesterol: 98mg
Iron: 2.4mg
Sodium: 624mg
Calcium 182mg
*Recipe found in Cooking Light, December 2002
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