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Southwest Fish Tacos Recipe

Southwest Fish Tacos Recipe

“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. YIELD:4 servings


  • 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.

Nutritional Facts

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

Reviews for Southwest Fish Tacos

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Reviewed Apr. 21, 2015

"Very, very good!"

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."

Reviewed Jan. 8, 2014

"Easy to make and very tasty"

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."

Reviewed Jan. 25, 2013

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

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."

Reviewed Aug. 13, 2012

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

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."

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."

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>"

Reviewed Sep. 3, 2011

"Best recipe for fish tacos! Quick and easy, thank you! Loved them!"

Reviewed May. 18, 2011

"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!"

Reviewed May. 4, 2011

"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."

Reviewed Apr. 15, 2011

"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."

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Wine Pairings

Light-Bodied White Wine

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