Grilled shrimp tacos. You can use any fish or seafood—or any protein, for that matter. Photo courtesy Wisconsin Milk Marketing Board.
Product Reviews / Main Nibbles / International Foods
Fish Taco Recipe
Sautéed, Not Fried, For A Healthier Taco; You Can Use Any Fish Or Seafood
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In Mexico, fish tacos are often made with breaded and fried fish. In the interest of healthier cooking, we’ve sauteed the fish in this recipe in some heart-healthy canola oil.
This is a universal recipe: You can substitute shredded chicken or pork, sliced beef or any other protein for the fish.
Fish Taco Recipe
- 2 cups any salad base: shredded cabbage, coleslaw mix, shredded lettuce
- 3/4 cup salsa, divided
- 2 tablespoons sour cream or nonfat plain Greek yogurt
- 1 pound mahi-mahi or other fish fillets, or your favorite seafood (shrimp,
crab or scallops, for example)
- 1 teaspoon chili powder
- 2 teaspoons canola or vegetable oil (canola is heart-healthy)
- 8 six-inch corn tortillas, warmed in the microwave
- 2 cups cheese: shredded Mexican cheese blend, cheddar, provolone or
crumbled cheese such as goat cheese
- Your favorite mix-ins: diced avocado, corn, green peppers, smoked
jalapeños or any fusion ingredients
- Lime wedges (optional)
- In a medium bowl, combine cabbage, 1/4 cup salsa and sour cream. Mix well and set aside.
- 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. Cook 2 to 3 minutes per side or until fish is opaque in center.
- Fill warm tortillas with fish, half the cheese, the remaining 1/2 cup salsa, cabbage mixture and remaining cheese.
- Serve with lime wedges.
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