Seafood Soft Tacos Recipe

5 1 2
Seafood Soft Tacos Recipe
Seafood Soft Tacos Recipe photo by Taste of Home
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Seafood Soft Tacos Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
Originally published as Seafood Soft Tacos in Taste of Home February/March 2003, p56

Nutritional Facts

1 each: 295 calories, 8g fat (1g saturated fat), 54mg cholesterol, 490mg sodium, 29g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Seafood Soft Tacos in Taste of Home February/March 2003, p56

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Tracy User ID: 9016189 261718
Reviewed Feb. 23, 2017

"Delicious!"

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