Fish Tacos

4
Servings
15m
Prep Time
12m
Cook Time
27m
Ready In


"Had some tilapia to use up and they made up into fantastic fish tacos, YUM !! Revised from a basic Company's comming recipe."

Original recipe yields 4 servings
OK
  • CORN SALSA

Nutritional

  • Serving Size: 1 (272.2 g)
  • Calories 432.7
  • Total Fat - 19 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 74.8 mg
  • Sodium - 586.9 mg
  • Total Carbohydrate - 31.9 g
  • Dietary Fiber - 4.3 g
  • Sugars - 3.9 g
  • Protein - 34.9 g
  • Calcium - 366.5 mg
  • Iron - 1.8 mg
  • Vitamin C - 10 mg
  • Thiamin - 0.2 mg

Step 1

Preheat broiler - arrange fillets in single layer on greased bakeing sheet with sides, drizzle with lime juice, sprinkle with cumin. Broil on centre rack in oven for 8 to 10 minutes until fish flakes easily when tested wth a fork, break into bite sized chunks. Set aside.

Step 2

Arrange taco shells (hard or soft) Hard - in a single layer on ungreased baking sheet. Soft - wrap in tin foil. Place on bottom rack in hot oven for 1 or 2 minutes until warm.

Step 3

CORN SALSA: Meanwhile, combine the next 3 ingredients in a small bowl, should make about 1 cup. Layer Lettuce, fish and corn salsa in order given in taco hard or solf shells.

Step 4

Sprinkle grated cheese and green onion to top them off.

Tips & Variations


No special items needed.

Related

ellie

Very good fish tacos! I forgot the green onions but otherwise made as directed using tilapia for the fish. A fun meal!

review by:
(19 Dec 2014)