Rating: 3.5 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Sara Best, Nashville, Tennessee
Recipe by Cooking Light July 2010


Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

34 mins
2 servings (serving size: 2 filled tacos)


Ingredient Checklist


Instructions Checklist
  • To prepare salsa, combine the first 7 ingredients in a small bowl; toss well.

  • To prepare tacos, preheat broiler.

  • Place fish on a broiler pan coated with cooking spray; sprinkle fish evenly with seasoning. Broil 6 minutes or until desired degree of doneness.

  • Heat a medium nonstick skillet over medium-high heat. Lightly coat tortillas with cooking spray. Add the tortillas to pan, 1 at a time; cook 1 minute on each side or until lightly toasted. Divide fish evenly among tortillas; top each taco with 1/4 cup greens and 1/4 cup salsa. Serve immediately.

Nutrition Facts

488 calories; fat 9.2g; saturated fat 3.4g; mono fat 3.5g; poly fat 1.6g; protein 43.4g; carbohydrates 55g; fiber 6.1g; cholesterol 85mg; iron 3.7mg; sodium 609mg; calcium 45mg.