Southwest Fish Tacos
“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
Ingredients
- 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
Reviews
The Cole slaw was great. The fish itself was a different story. Used mahi mahii and found it very bland. This needs.a spicy remoulade to perk it up a little. The taco seasoning added little flavor.
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These are absolutely delicious. Very quick and easy to prepare. I patted the fillets dry before I added the seasoning and let it rest for a couple of minutes. I had no problem with the seasoning falling off. I used coconut oil instead of butter but otherwise followed the recipe exactly. My husband gobbled them up.
Yum! Very quick and easy to prepare. Tasty meal.
Very, very good!
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.
Easy to make and very tasty
Loved it! Super easy, I used Mahi Mahi and topped with avocado. Also, shredded a small head of cabbage for the slaw.
I would omit the cilantro. I used coleslaw dressing and then Tartar sauce.
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.