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Southwest Fish Tacos Recipe
Southwest Fish Tacos Recipe photo by Taste of Home
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Southwest Fish Tacos Recipe

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4.5 14 16
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“These fish tacos are an adaptation of a dish I was served in Bermuda. They’re quick because there’s so little prep work involved.” —Jennifer Reid, Farmington, Maine
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1-1/2 pounds sole fillets, cut into 1-inch strips
  • 1 tablespoon taco seasoning
  • 1/4 cup butter, cubed
  • 1 package (10 ounces) angel hair coleslaw mix
  • 1/2 cup minced fresh cilantro
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 taco shells, warmed
  • 8 lime wedges

Nutritional Facts

2 tacos: 492 calories, 28g fat (11g saturated fat), 122mg cholesterol, 919mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 35g protein

Directions

  1. Sprinkle fish with taco seasoning. In a large skillet over medium heat, cook fish in butter for 3-4 minutes on each side or until fish flakes easily with a fork.
  2. Meanwhile, in a small bowl, combine the coleslaw, cilantro, mayonnaise, lime juice, sugar, salt and pepper.
  3. Place fish in taco shells. Top with coleslaw mixture; serve with lime wedges. Yield: 4 servings.
Originally published as Southwest Fish Tacos in Simple & Delicious April/May 2011, p23

Light-Bodied White Wine

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


Reviews for Southwest Fish Tacos

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
veggiemama
Reviewed Apr. 21, 2015

"Very, very good!"

MY REVIEW
lmmanda
Reviewed Jul. 11, 2014

"Pretty good, the seasoning came off when I was cooking the fish so it didn't have a "southwest" flavor. I added some lime juice to the fish. I also substituted broccoli slaw for cole slaw since we don't like cabbage."

MY REVIEW
StoneyLake
Reviewed Jan. 8, 2014

"Easy to make and very tasty"

MY REVIEW
s78owens
Reviewed Aug. 7, 2013

"Loved it! Super easy, I used Mahi Mahi and topped with avocado. Also, shredded a small head of cabbage for the slaw."

MY REVIEW
rubydoo008
Reviewed Jan. 25, 2013

"I would omit the cilantro. I used coleslaw dressing and then Tartar sauce."

MY REVIEW
dkelly23
Reviewed Jan. 15, 2013

"Very easy and tasty. I also left out the butter and put fresh avocados on top. Will definitely make again but will use flour tortillas instead. I used corn but thought it took too much away from the flavor."

MY REVIEW
JZAnderson
Reviewed Aug. 13, 2012

"Very good - I added cheese and tomatoes - I will make these again."

MY REVIEW
LadySullen
Reviewed Mar. 18, 2012

"These tacos are delish! Instead of cooking the fish myself, I used frozen crunchy cod nuggets and put the 1 T. of taco seasoning into the coleslaw mixture. Left out the cilantro cuz I hate it, and served chopped tomatoes, salsa, and Mexican blend cheese as garnishes. These are terrific with the Best Ever chicken Fajita Chowder from this website."

MY REVIEW
sdcowgirl
Reviewed Feb. 8, 2012

"Loved this recipe! I did add some southwest seasoning along with the taco seasoning for more flavor and used a non stick pan so cut the butter to 1-2 tablespoons. The slaw was also great with chicken."

MY REVIEW
JADunn
Reviewed Nov. 13, 2011

"<p>I used shrimp instead of the fish and served in flour tortillas, loved it--can't wait to make this again.</p>"

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