Southwestern Fish Tacos Recipe

4.5 10 15
Southwestern Fish Tacos Recipe
Southwestern Fish Tacos Recipe photo by Taste of Home
Publisher Photo

Southwestern Fish Tacos Recipe

Read Reviews
4.5 10 15
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 or parsley
  • 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 or vegetable oil
  • 4 taco shells
  • Optional toppings: shredded lettuce or cabbage, chopped tomatoes, lime juice and salsa

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.
Health Tip: A simple switch to reduced-fat mayo and sour cream in the sauce saves more than 100 calories and 10g fat per serving.
Originally published as Southwestern Fish Tacos in Cooking for One or Two Cookbook 2003, p213

Nutritional Facts

2 tacos: 506 calories, 38g fat (8g saturated fat), 52mg cholesterol, 852mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 20g protein.

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons minced fresh cilantro or parsley
  • 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 or vegetable oil
  • 4 taco shells
  • Optional toppings: shredded lettuce or cabbage, chopped tomatoes, lime juice and salsa
  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.
Health Tip: A simple switch to reduced-fat mayo and sour cream in the sauce saves more than 100 calories and 10g fat per serving.
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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Lady Fingers User ID: 2682286 274876
Reviewed Oct. 4, 2017

"This is a lovely recipe, quick to make and full of fresh flavors. I used warmed corn tortillas instead of hard taco shells, and chose red snapper for the fish. Be a bit sparing with the creamy sauce, and top with shredded lettuce and really hot hot-sauce for a true San Diego style experience!"

MY REVIEW
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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