Fish Tacos

Fish Tacos

"A salad of cabbage, salsa, and sour cream is wrapped in warm corn tortillas with spicy fish for a deliciously easy meal."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 726 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 726 kcal
  • 36%
  • Fat:
  • 41.5 g
  • 64%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 52.5 g
  • 105%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 1124 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, combine cabbage, 1/4 cup salsa and sour cream; mix well and set aside.
  2. Cut fish fillets crosswise into 1/2-inch thick strips. Sprinkle chili powder over fish. Heat oil in a large nonstick skillet over medium heat until hot. Add fish (cook in 2 batches if necessary); cook 2 to 3 minutes per side or until fish is opaque in center.
  3. Fill warm tortillas with fish, half the cheese, remaining 1/2 cup salsa, cabbage mixture and remaining cheese. Serve with lime wedges if desired.

Reviews

Read all reviews 18
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is pretty good, but it's better with a few minor changes. First, season the fish with a little salt, pepper, onion powder, cumin, and garlic powder in addition to the chili powder. This bri...

Most helpful critical review

Kind of plain. Maybe better with spicier salsa.

Most helpful
Most positive
Least positive
Newest

This is pretty good, but it's better with a few minor changes. First, season the fish with a little salt, pepper, onion powder, cumin, and garlic powder in addition to the chili powder. This bri...

I have been making my fish tacos similar to this for years! I do it a little different though. First I make like a coleslaw with red & green cabbage, minced jalapeno, minced cilantro & shredde...

Great, I did tweeck this a bit as I go with what I have available. I used mango salsa, low carb tortillas, skipped the sour cream used halibut frozen fish filets and chopped them after I cooked ...

I would tweek this if I make again. No need to use cabbage, lettuce will do. Also, I baked the fish instead of frying it.

Every time I've had fish tacos in the past, it's always had a citrusy/fruity component. I didn't have anything on hand to make that work, but I did have the standard taco fillings around...so re...

For how quick, inexpensive, and easy these are, they are delicious! The only thing different I did was add thin-sliced red onion. The lime wedges say optional, but they are necessary! I also use...

Pretty good. My husband and daughter (4) both loved it. I used broccoli slaw instead of coleslaw and I added tomatoes too.

Kind of plain. Maybe better with spicier salsa.

This was good. I did a chicken version using the first reviewer's spice combo; I did it the second time using tilapia (which was VERY good).

Other stories that may interest you