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Seafood Soft Tacos

Seafood Soft Tacos
A delicate fish flavor enhances these taste-tempting tacos. "I've even tried this recipe with octopus and squid," says Jack Hunter of Harlingen, Texas.
4 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1 pound flounder
  • 1/3 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 tablespoon olive oil
  • 1 medium plum tomato, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 4 flour tortillas (8 inches), warmed
  • 1 tablespoon minced fresh cilantro

Directions

  • Place the fish in a greased 11-in. x 7-in. baking dish. Bake,
  • uncovered, at 350° for 20-25 minutes or until fish flakes easily
  • with a fork; cut into 1-in. pieces.
  • In a large skillet, saute green pepper and onion in oil until
  • crisp-tender. Stir in the tomato, salt, garlic powder, cumin and
  • pepper; cook and stir for 1 minute. Add fish; heat through. Spoon
  • filling on one side of tortillas. Sprinkle with cilantro; fold in
  • half. Yield: 4 servings.
Editor's Note: Cod, red snapper, haddock, ocean perch or any other lean fish may be substituted for the flounder.
© Taste of Home 2013

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Seafood Soft Tacos (continued)

Nutrition Facts: One taco (prepared with 1 tablespoon oil) equals 295 calories, 8 g fat (1 g saturated fat), 54 mg cholesterol, 490 mg sodium, 29 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013