Show Subscription Form




Publisher Photo
"Since I live on a lake and have a husband who's an avid angler, fish tops my list of mealtime ingredients," shares Evelyn Eyermann of Cuba, Missouri. Here, she uses delicate fillets as the base for a tempting bake with a mild taco flavor. Kids and adults alike will go for the crunchy tortilla chip topping sprinkled with reduced-fat cheddar cheese.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 orange roughy or bass fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/2 cup taco sauce
  • 1/3 cup tortilla chips, crushed
  • 1/3 cup shredded reduced-fat cheddar cheese

Nutritional Facts

1 fillet equals 199 calories, 5 g fat (2 g saturated fat), 41 mg cholesterol, 684 mg sodium, 9 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

Directions

  1. Place fish in a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with salt and chili powder.
  2. Cover and bake at 350° for 20 minutes. Pour taco sauce over fish. Bake, uncovered, for 5-8 minutes longer or until heated through. Immediately sprinkle with tortilla chips and cheese. Yield: 4 servings.
Originally published as Taco Fish in Light & Tasty December/January 2005, p53

Nutritional Facts

1 fillet equals 199 calories, 5 g fat (2 g saturated fat), 41 mg cholesterol, 684 mg sodium, 9 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

Light-Bodied White Wine

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

Reviews for Taco Fish

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image

Similar Recipes