Rating: 4.5 stars
139 Ratings
  • 1 star values: 5
  • 2 star values: 4
  • 3 star values: 5
  • 4 star values: 23
  • 5 star values: 102

Dinner and tacos under 20 minutes? Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect pairing for the tangy sour cream sauce. The spice on the fish can be used on other taco variations such as chicken, shrimp, ground beef or even fajita vegetables. You can also substitute romaine in place of cabbage or add a cole slaw to pair with the spice and heat of the taco filling such as our Mango Jalapeno Slaw. For a full meal, serve tacos alongside Mexican Broiled Corn Salad and create a taco bar to let everyone assemble their own meal.

Lisa Bell
Recipe by Cooking Light December 2006

Gallery

Read the full recipe after the video.

Recipe Summary

total:
15 mins
Yield:
4 servings (serving size: 2 tacos)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

  • To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Nutrition Facts

394 calories; calories from fat 14%; fat 6.3g; saturated fat 1.5g; mono fat 1.5g; poly fat 1.5g; protein 40.3g; carbohydrates 40.1g; fiber 5.5g; cholesterol 70mg; iron 3.5mg; sodium 857mg; calcium 233mg.
Advertisement