Quick Fish Tacos

Grilled fish and tortillas make for these tasty tacos. Pack a punch to your Mexican dinner with Old El Paso® products.

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( 16 Ratings)

16 Ratings

5 Stars 31%

4 Stars 25%

3 Stars 44%

2 Stars

1 Stars

Member Reviews ( 4 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 240
Fat 4g
Saturated Fat 1/2g
Sodium 410mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 40),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 410mg; 410%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 4g 4% Sugars 4g 4% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 35%;
Calcium: 10%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 30 min
Total Time 30 min
Servings 5

Ingredients

1: lb white fish fillets, such as tilapia or catfish

2: tablespoons Old El Paso® 40% less-sodium taco seasoning mix (from 1 oz package)

3: tablespoons reduced-fat ranch dressing

4: cups coleslaw mix (shredded cabbage and carrots)

1: small jalapeño chile, seeded, finely chopped

10: corn tortillas (6 inch)

1 1/4: cups sliced radishes (about 10)

: Red pepper sauce to taste, if desired

: Tomatillo salsa, if desired

Directions

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.

Did You Know?

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Expert Tips

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.

Reviews

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1 - 3 of 4 Reviews View All

Posted 9/4/2012 3:12:47 PM REPORT ABUSE cesiam said:

Rating:

love it !!!!!!!!!!

Posted 6/1/2011 3:57:55 PM REPORT ABUSE rrcyclone15 said:

Rating:

it says 5 servings (2 tacos) - each serving is 240 cals. does that mean for 1 person (1 taco) it is 480 cals?

Posted 10/11/2010 9:43:54 AM REPORT ABUSE grandmadodi said:

Rating:

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.

1 - 3 of 4 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/24/2012. NOTE: We do not include optional ingredients in our calculations.