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Home > Recipes > Dinner > Sandwiches & Pizza > Quick Fish Tacos

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Quick Fish Tacos

Quick Fish Tacos
Recipe Tip
When chopping the jalapeño chile, wear gloves to prevent skin irritation from the oils.
To warm tortillas in the microwave: Place a stack of tortillas between slightly dampened microwavable paper towels; microwave on High about 45 seconds or until warm.

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Based on 15 ratings

Grilled fish and tortillas make for these tasty tacos. Pack a punch to your Mexican dinner with Old El Paso® products. From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:5 servings (2 tacos each)
1lb white fish fillets, such as tilapia or catfish
2tablespoons Old El Paso® 40% less-sodium taco seasoning mix (from 1 oz package)
3tablespoons reduced-fat ranch dressing
4cups coleslaw mix (shredded cabbage and carrots)
1small jalapeño chile, seeded, finely chopped
10corn tortillas (6 inch)
1 1/4cups sliced radishes (about 10)
Red pepper sauce to taste, if desired
Tomatillo salsa, if desired
1.Heat gas or charcoal grill. Cut 1 (18x12-inch) sheet of heavy-duty foil; spray with cooking spray. Sprinkle both sides of fish fillets with 2 teaspoons of the seasoning mix. Place fish on center of foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
2.Place packet on grill over high heat. Cover grill; cook about 10 minutes, rotating packet 1/2 turn after 5 minutes, until fish flakes easily with fork. Let cool slightly; cut into bite-size chunks.
3.Meanwhile, in large bowl, mix dressing and remaining 4 teaspoons seasoning mix. Add coleslaw mix and chile; toss to coat. Let stand 10 minutes. Meanwhile, wrap stack of tortillas in sheet of foil; place on coolest part of grill 5 to 10 minutes, turning occasionally, until steaming.
4.To serve, spoon about 1/4 cup fish chunks and 1/4 cup coleslaw mixture onto each tortilla; top with 2 tablespoons radishes. Fold tortillas around filling. Serve with pepper sauce and tomatillo salsa.
High Altitude (3500-6500 ft): Grill fish over medium heat, rotating and flipping packet over after 5 minutes of cooking.
Nutritional Information
1 Serving: Calories 240 (Calories from Fat 40); Total Fat 4g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 410mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 4g); Protein 21g Percent Daily Value*: Vitamin A 40%; Vitamin C 35%; Calcium 10%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
3 Reviews

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servings?
it says 5 servings (2 tacos) - each serving is 240 cals. does that mean for 1 person (1 taco) it is 480 cals?
Posted at 3:57 PM on June 1 2011 by rrcyclone15
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We are die hard taco eaters, the fattening kind. We never could get beyond those, until today. We actually fell in love with these and will make them again. I added chopped tomato to the slaw mix and I would add more spice to the fish. Maybe some fresh cilantro in the slaw mix next time.
Posted at 9:43 AM on October 11 2010 by grandmadodi
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Loved it!!!
Posted at 12:11 PM on May 24 2010 by tripletmommy
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