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Southwest Fish Tacos

 Southwest Fish Tacos
“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
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • Meanwhile, in a small bowl, combine the coleslaw, cilantro,
  • mayonnaise, lime juice, sugar, salt and pepper.
  • Place fish in taco shells. Top with coleslaw mixture; serve with lime
  • wedges. Yield: 4 servings.
Nutritional Facts: 2 tacos equals 492 calories, 28 g fat (11 g saturated fat), 122 mg cholesterol, 919 mg sodium,

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Southwest Fish Tacos (continued)

Nutritional Facts: 24 g carbohydrate, 3 g fiber, 35 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.