Southwest Fish Tacos Recipe
- 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
- 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.
2 tacos: 492 calories, 28g fat (11g saturated fat), 122mg cholesterol, 919mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 35g protein
Reviews for Southwest Fish Tacos
"Very, very good!"
"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."
"Easy to make and very tasty"
"Loved it! Super easy, I used Mahi Mahi and topped with avocado. Also, shredded a small head of cabbage for the slaw."
"I would omit the cilantro. I used coleslaw dressing and then Tartar sauce."
"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."
"Very good - I added cheese and tomatoes - I will make these again."
"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."
"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."
"<p>I used shrimp instead of the fish and served in flour tortillas, loved it--can't wait to make this again.</p>"
"Best recipe for fish tacos! Quick and easy, thank you! Loved them!"
"This recipe was delicious. It has a very fresh taste. Perfect for the summer. I made some small changes. I used Haddock instead of Sole and I used EVOO instead of butter. I also used a kit for the coleslaw which eliminated the mayo. My husband loved it. I will definitly make it again!"
"Great! Used tilapia instead of sole b/c that was on sale and turned out good! I might have used more than a tablespoon of taco seasoning...I just sprinkled it on until it was completely covered."
"I liked the coleslaw mixture. But, I wasn't to crazy about the fish, it seemed bland. I added salt and more taco seasoning to try and give it more flavor."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.