Baja Fish Tacos

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Baja Fish TacosRecipe
Photo: Oxmoor House
Fish tacos with a Baja flair are flavorful partners to the cabbage slaw, which adds crunch and a peppery bite.
4 servings (serving size: 2 fish tacos and 2 lime wedges)


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2 tablespoons taco seasoning
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 pound mahimahi or other firm whitefish fillets, cut into bite-sized pieces
1 tablespoon 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
8 lime wedges


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; sautê 5 minutes or until fish is done.

Combine cabbage, onions, and sour cream in a medium bowl.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve with lime wedges.

Created date

October 2003

Nutritional Information

Calories 327
Caloriesfromfat 26 %
Fat 9.4 g
Satfat 3.3 g
Monofat 1.3 g
Polyfat 2.8 g
Protein 26 g
Carbohydrate 35.8 g
Fiber 4.6 g
Cholesterol 98 mg
Iron 2.4 mg
Sodium 624 mg
Calcium 182 mg