Fish Tacos Recipe
Fish Tacos Recipe photo by Taste of Home

Fish Tacos Recipe

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“A cool sauce with just a bit of zing tops these crispy, spicy fish tacos,” says Lena Lim of Seattle, Washington. “I love this recipe. It's great, guilt-free and doesn't break the bank…always a good thing when you're a college kid!”
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 20 min.
MAKES: 8 servings

Ingredients

  • 3/4 cup fat-free sour cream
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon fresh cilantro leaves
  • 1 tablespoon lime juice
  • 4 tilapia fillets (4 ounces each)
  • 1/2 cup all-purpose flour
  • 1 egg white, beaten
  • 1/2 cup panko (Japanese) bread crumbs
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon each white pepper, cayenne pepper and paprika
  • 8 corn tortillas (6 inches), warmed
  • 1 large tomato, finely chopped

Nutritional Facts

1 taco equals 196 calories, 3 g fat (trace saturated fat), 31 mg cholesterol, 303 mg sodium, 26 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

Directions

  1. Place the sour cream, chilies, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
  2. Cut each tilapia fillet lengthwise into two portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
  3. In a large skillet over medium heat, cook tilapia in oil in batches for 4-5 minutes on each side or until fish flakes easily with a fork. Combine the seasonings; sprinkle over fish.
  4. Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. Yield: 8 servings.
Originally published as Fish Tacos in Healthy Cooking April/May 2008, p26

Nutritional Facts

1 taco equals 196 calories, 3 g fat (trace saturated fat), 31 mg cholesterol, 303 mg sodium, 26 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Fish Tacos

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (6)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 17, 2013

"These were very good. Will be making again! :)"

MY REVIEW
Reviewed Jul. 18, 2012

"Not my favorite...I thought the sauce overpowered the fish, or maybe the seasoning just wasn't enough. Either way, this didn't go over well at my house :("

MY REVIEW
Reviewed Apr. 20, 2010

"My husband and I loved this recipe we have tried a few other fish taco recipes and this one by far is the best...."

MY REVIEW
Reviewed Jan. 23, 2010

"I made this for dinner tonight w/dolphin fish my husband caught & served black bean salsa w/it. Everything was exceptionally delicious! :)"

MY REVIEW
Reviewed Aug. 12, 2009

"My son eats fish all the time - but, I only serve him really mild fish such as tilapia. His favorite is made by coating both sides heavily with lemon juice, sprinkling with garlic salt and pepper (or Emirils Fish Seasoning) and then putting fresh parm on top, broil for about 10ish minutes. So easy, so delicious, and it never gets turned down!!"

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