Simple Fish Tacos

This recipe provides a lean, high-protein meal packed with fresh vegetables and heart-healthy fish, served on fiber-rich corn tortillas.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1/2 cup fat-free sour cream · 89 kcal in the whole recipe
• 1/4 cup fat-free mayonnaise · 39 kcal in the whole recipe
• 1/2 cup fresh cilantro, chopped · 5 kcal in the whole recipe
• 1/2 packet taco seasoning, divided · 37 kcal in the whole recipe
• 1 pound cod or white fish fillets, cut into 1-inch pieces · 373 kcal in the whole recipe
• 1 tablespoon olive oil · 127 kcal in the whole recipe
• 2 tablespoons lemon juice · 7 kcal in the whole recipe
• 12 corn tortillas (6-inch), warmed · 640 kcal in the whole recipe
• 2 cups red and green cabbage, shredded · 36 kcal in the whole recipe
• 2 cups tomato, diced · 82 kcal in the whole recipe
• Lime wedges for serving (optional)

Method

1. In a small bowl, stir together the sour cream, mayonnaise, chopped cilantro, and half of the taco seasoning to make the sauce.

   

2. In a medium bowl, toss the fish pieces with the olive oil, lemon juice, and the remaining taco seasoning.

   

3. Heat a large skillet over medium-high heat. Add the seasoned fish and cook, stirring constantly, for 4 to 5 minutes until the fish flakes easily with a fork.

   

4. Assemble the tacos by filling warmed corn tortillas with the cooked fish, then top with shredded cabbage, diced tomatoes, and a dollop of the cilantro sauce. Serve with lime wedges.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.