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Southwestern Fish Tacos

 Southwestern Fish Tacos
These tacos, native to Southern California, are a real treat. This recipe has been on my family's most requested list for years.
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: One serving (prepared with reduced-fat sour cream, fat-free mayonnaise and without additional toppings) equals 340 calories, 16 g fat (3 g saturated fat), 62 mg cholesterol, 963 mg sodium, 24 g carbohydrate, 2 g fiber,

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Southwestern Fish Tacos (continued)

Nutritional Facts: 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.