Southwestern Fish Tacos Recipe

4.5 9 14
Southwestern Fish Tacos Recipe
Southwestern Fish Tacos Recipe photo by Taste of Home
Publisher Photo

Southwestern Fish Tacos Recipe

Read Reviews
4.5 9 14
Publisher Photo
These tacos, native to Southern California, are a real treat. This recipe has been on my family's most requested list for years.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 4 teaspoons taco seasoning, divided
  • 1 tablespoon lemon juice
  • 1/2 pound cod, haddock, or orange roughy fillets, cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 4 taco shells
  • Shredded lettuce, shredded cabbage, chopped tomatoes, lime juice or salsa, optional

Directions

In a small bowl, combine the sour cream, mayonnaise, cilantro and 2 teaspoons taco seasoning; set aside. In another bowl, combine the lemon juice and remaining taco seasoning. Add fish; toss to coat. In a small skillet, cook fish over medium-high heat in oil about 6 minutes. (Fish will break apart as it cooks.) Fill taco shells with fish mixture. Serve with toppings of your choice. Serve with sour cream mixture. Yield: 2 servings.
Originally published as Southwestern Fish Tacos in Cooking for One or Two Cookbook 2003, p213

Nutritional Facts

2 each: 340 calories, 16g fat (3g saturated fat), 62mg cholesterol, 963mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 4 teaspoons taco seasoning, divided
  • 1 tablespoon lemon juice
  • 1/2 pound cod, haddock, or orange roughy fillets, cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 4 taco shells
  • Shredded lettuce, shredded cabbage, chopped tomatoes, lime juice or salsa, optional
  1. In a small bowl, combine the sour cream, mayonnaise, cilantro and 2 teaspoons taco seasoning; set aside. In another bowl, combine the lemon juice and remaining taco seasoning. Add fish; toss to coat. In a small skillet, cook fish over medium-high heat in oil about 6 minutes. (Fish will break apart as it cooks.) Fill taco shells with fish mixture. Serve with toppings of your choice. Serve with sour cream mixture. Yield: 2 servings.
Originally published as Southwestern Fish Tacos in Cooking for One or Two Cookbook 2003, p213

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Reviews forSouthwestern Fish Tacos

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lvalcani User ID: 4394375 238551
Reviewed Dec. 1, 2015

"Very good"

MY REVIEW
ElisabethM User ID: 8198936 232398
Reviewed Sep. 6, 2015

"My husband liked these, I thought they were just OK. Still looking for that WOW factor in a recipe."

MY REVIEW
JGa2595176 User ID: 496732 228487
Reviewed Jun. 24, 2015

"YUM! Had 10 relatives over for a reunion and decided to try a TOH recipe for the first time. Because these recipes are tested and reviewed by other readers, I felt confident trying this one out. Delicious!! I have never made fish tacos before and this was a hit. Will make again for sure. Thanks for a great dinner, and rave reviews from my family. :)"

MY REVIEW
HappyMomx6 User ID: 6865185 156329
Reviewed Mar. 7, 2013

"Delicious! He sauce makes this dish. I use tilapia and garnish with tomatoes, lettuce, black beans and corn...and plenty of the sauce. I've already made it a couple times and will be making it again soon."

MY REVIEW
Mrs_Lilley User ID: 7161996 152632
Reviewed Mar. 5, 2013

"I appreciated the simplicity of this recipe. As a beginner cook, it was wonderful to put such a beautiful meal together so quickly!

However, I wasn't a huge fan of the sour cream + taco seasoning sauce. Not quite right. I'd like to figure out another way to make a seasoned sour cream topping."

MY REVIEW
Needsmusic User ID: 5941084 61878
Reviewed Jan. 8, 2012

"We really liked this! We didn't put the sour cream/mayo stuff on it. Just did the lemon/taco seasoning fish as directed and then used a coleslaw mix (with no dressing) and fresh diced tomatoes on it. Paired it with yellow rice and black beans and also had fajita veggies which I liked with the fish as well (ate two different tacos - one with veggies, one without). Even my picky seven year old ate it although he ate it on a whole wheat hot dog roll."

MY REVIEW
smjrks User ID: 1392086 134616
Reviewed Sep. 28, 2011

"Easy to make, my family likes this recipe better than our favorite Mexican Restaurant."

MY REVIEW
ejt325 User ID: 4790999 150680
Reviewed Feb. 2, 2011

"This is a great light snack!"

MY REVIEW
jimeddie User ID: 965839 134610
Reviewed Sep. 4, 2009

"I love fish, but have trouble getting my wife to eat it. However when we tried this recipe with a southwestern twist, she liked it too.  It was simple and we will definitely make it again.  Thanks for sharing.
"

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