Fish Tacos with Guacamole Recipe

4.5 2 2
Fish Tacos with Guacamole Recipe
Fish Tacos with Guacamole Recipe photo by Taste of Home
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Fish Tacos with Guacamole Recipe

Read Reviews
4.5 2 2
Publisher Photo
Fish tacos are my new favorite thing—lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top. —Deb Perry, Traverse City, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 2 cups angel hair coleslaw mix
  • 1-1/2 teaspoons canola oil
  • 1-1/2 teaspoons lime juice
  • GUACAMOLE:
  • 1 medium ripe avocado, peeled and quartered
  • 2 tablespoons fat-free sour cream
  • 1 tablespoon finely chopped onion
  • 1 tablespoon minced fresh cilantro
  • 1/8 teaspoon salt
  • Dash pepper
  • TACOS:
  • 1 pound tilapia fillets, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons canola oil
  • 8 corn tortillas (6 inches), warmed
  • Optional toppings: hot pepper sauce and chopped tomatoes, green onions and jalapeno pepper

Directions

In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper.
Sprinkle tilapia with salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium-high heat. Add tilapia; cook 3-4 minutes on each side or until fish just begins to flake easily with a fork. Serve in tortillas with coleslaw, guacamole and toppings as desired. Yield: 4 servings.
Originally published as Fish Tacos with Guacamole in Taste of Home June/July 2015

Nutritional Facts

2 tacos (calculated without optional toppings): 308 calories, 12g fat (2g saturated fat), 56mg cholesterol, 299mg sodium, 28g carbohydrate (2g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

  • 2 cups angel hair coleslaw mix
  • 1-1/2 teaspoons canola oil
  • 1-1/2 teaspoons lime juice
  • GUACAMOLE:
  • 1 medium ripe avocado, peeled and quartered
  • 2 tablespoons fat-free sour cream
  • 1 tablespoon finely chopped onion
  • 1 tablespoon minced fresh cilantro
  • 1/8 teaspoon salt
  • Dash pepper
  • TACOS:
  • 1 pound tilapia fillets, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons canola oil
  • 8 corn tortillas (6 inches), warmed
  • Optional toppings: hot pepper sauce and chopped tomatoes, green onions and jalapeno pepper
  1. In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper.
  2. Sprinkle tilapia with salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium-high heat. Add tilapia; cook 3-4 minutes on each side or until fish just begins to flake easily with a fork. Serve in tortillas with coleslaw, guacamole and toppings as desired. Yield: 4 servings.
Originally published as Fish Tacos with Guacamole in Taste of Home June/July 2015

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Reviews forFish Tacos with Guacamole

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MY REVIEW
Remenec User ID: 6059530 228845
Reviewed Jul. 2, 2015

"This was a nice way to change-up our ho-hum fish dinners at home. The flavors came through nicely, and it was easy to make. I didn't have lime juice on hand, so I substituted for lemon juice, which didn't affect the taste a bit."

MY REVIEW
toolbarsco User ID: 6725667 227357
Reviewed Jun. 2, 2015

"These tacos made a quick and tasty meal. I added chopped green onion to the coleslaw mix instead of using as a garnish. The guacamole was different but very good. Added a little bit of red pepper to the fish. Garnished with chopped tomatoes. Not only was it delicious but it tasted very fresh and felt quite healthy!"

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