Rating: 3.5 stars
15 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

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

Recipe by Cooking Light December 2002

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Credit: Oxmoor House

Recipe Summary test

Yield:
4 servings (serving size: 2 fish tacos and 2 lime wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a medium bowl. Add fish; toss to coat.

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  • 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.

Nutrition Facts

327 calories; calories from fat 26%; fat 9.4g; saturated fat 3.3g; mono fat 1.3g; poly fat 2.8g; protein 26g; carbohydrates 35.8g; fiber 4.6g; cholesterol 98mg; iron 2.4mg; sodium 624mg; calcium 182mg.
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