Mexican
Fish Tacos
Prep Time: 10 min | Cook Time: 10 min | Servings: 4 | Calories: 516
0 Reviews
Prep Time
10 min
Cook Time
10 min
Servings
4
Calories
516
Our recipe for Mexican fish tacos makes for a classic meal any time you’re craving a taste of the sea. Fill a corn tortilla with your favorite seasoned fish and top each taco with a mix of salsa, coleslaw mix and sour cream along with Sargento® Shredded Authentic Mexican Cheese and other fresh garnishes.
Ingredients
- 2 cups packaged shredded cabbage or coleslaw mix
- 3/4 cup salsa, divided
- 2 Tbsp. sour cream
- 1 lb. halibut, mahi mahi or tilapia fish fillets
- 1 tsp. chili powder
- 2 tsp. canola or vegetable oil
- 8 (6-inch) corn tortillas, warmed according to package directions
- 2 cups (8 oz.) Sargento® Shredded Authentic Mexican Cheese OR 2 cups (8oz) Sargento® Shredded 4 Cheese Mexican - Fine Cut
- Lime wedges (optional)
Directions
- In a medium bowl, combine cabbage, 1/4 cup salsa and sour cream; mix well and set aside.
- Cut fish fillets crosswise into 1/2-inch thick strips. Sprinkle chili powder over fish. Heat oil in a large nonstick skillet over medium heat until hot. Add fish (cook in 2 batches if necessary); cook 2 to 3 minutes per side or until fish is opaque in center.
- Fill warm tortillas with fish, half the cheese, remaining 1/2 cup salsa, cabbage mixture and remaining cheese. Serve with lime wedges if desired.
