Lime Fish Tacos Recipe

4.5 4 6
Lime Fish Tacos Recipe
Lime Fish Tacos Recipe photo by Taste of Home
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Lime Fish Tacos Recipe

Read Reviews
4.5 4 6
Publisher Photo
"The secret to getting my family to eat fish is tucked inside these tempting tacos," confides Tammy Hayden, Carmichael, California. The tastes and textures in this unusual entree blend in a surprisingly pleasing way. Lime adds a zippy twist to the flaky fillets and the creamy sauce.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound red snapper or orange roughy fillets
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 7 teaspoons lime juice, divided
  • 1/4 teaspoon white pepper
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons fat-free mayonnaise
  • Dash hot pepper sauce
  • 7 flour tortillas (8 inches), warmed
  • 1 cup shredded lettuce
  • 1 cup chopped fresh tomato

Directions

Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork, gently stirring occasionally.
Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over. Yield: 7 servings.
Originally published as Lime Fish Tacos in Light & Tasty August/September 2001, p12

Nutritional Facts

1 each: 238 calories, 7g fat (3g saturated fat), 24mg cholesterol, 366mg sodium, 28g carbohydrate (0 sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat.

  • 1 pound red snapper or orange roughy fillets
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 7 teaspoons lime juice, divided
  • 1/4 teaspoon white pepper
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons fat-free mayonnaise
  • Dash hot pepper sauce
  • 7 flour tortillas (8 inches), warmed
  • 1 cup shredded lettuce
  • 1 cup chopped fresh tomato
  1. Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork, gently stirring occasionally.
  2. Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over. Yield: 7 servings.
Originally published as Lime Fish Tacos in Light & Tasty August/September 2001, p12

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Reviews forLime Fish Tacos

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PrplMonky5 User ID: 6612040 264790
Reviewed Apr. 17, 2017

"I thought the sauce was pretty good, but I felt like the fish was a little bland. The taste was very very subtle. I like how this was made, but I'd try experimenting with different spices and whatnot next time. I also used a slaw mix instead of lettuce. 5 stars for sauce, 3 stars for fish, average of 4 stars."

MY REVIEW
tammycookblogsbooks User ID: 7112115 256275
Reviewed Nov. 1, 2016

"This was my first attempt at fish tacos & they turned out delicious. The lime flavor in the sauce was just right. I used tilapia, since I knew that I like that kind of fish. I also like my fat so I didn't use fat-free ingredients."

MY REVIEW
apschwartz User ID: 1393337 227718
Reviewed Jun. 10, 2015

"easy, simple and delicious. Will definitely make these again!"

MY REVIEW
Zafira Fauxhall User ID: 4054064 204391
Reviewed Jan. 10, 2010

"Lime Fish Tacos were my families first taste of fish tacos and this recipe has become one of our favorites. quick and easy to prepare with not a morsel left in the pan."

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