Baja Fish Tacos

Photo: Oxmoor House

Fish tacos with a Baja flair are flavorful partners to the cabbage slaw, which adds crunch and a peppery bite.

Yield: 4 servings (serving size: 2 fish tacos and 2 lime wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 26%
  • Fat: 9.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 2.8g
  • Protein: 26g
  • Carbohydrate: 35.8g
  • Fiber: 4.6g
  • Cholesterol: 98mg
  • Iron: 2.4mg
  • Sodium: 624mg
  • Calcium: 182mg


  • 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


  1. Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautê 5 minutes or until fish is done.
  3. Combine cabbage, onions, and sour cream in a medium bowl.
  4. 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.
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