Fish Taco
Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 8
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There is a reason fish tacos have won so many hearts, and one bite of these explains it all. Crispy breaded fillets bring the crunch, while shredded cabbage and carrots add freshness and a zesty lime sauce ties it together with a cool, tangy finish. Wrapped in warm tortillas, they make a lively, hand-held dinner that tastes like a coastal escape.
Ingredients
Ingredients
- 8 Pre-Cooked Breaded Fish Fillets
- 8 Small Corn Tortilla (or Flour Torillas)
- 2 Cups Cabbage - Shredded
- 1 Cup Carrot - Shredded
- 1/4 Cup Cilantro Leaf - Chopped
Directions
Directions
- Bake or air fry the pre-cooked fish according to the package directions until hot and crispy
- Mix together all the lime sauce ingredients.
- Warm the tortillas in a dry skillet or microwave.
- Fill each tortilla with cabbage, carrots, fish and your favorite toppings.
- Drizzle generously with the lime sauce and serve with fresh lime wedges.
Nutrition
Per serving · 8 servingsCalories
290
Fat
12 g
Saturated fat
2 g
Carbohydrates
30 g
Sugar
2 g
Fiber
4 g
Protein
12 g
Sodium
600 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 8 Pre-Cooked Breaded Fish Fillets
- 8 Small Corn Tortilla (or Flour Torillas)
- 2 Cups Cabbage - Shredded
- 1 Cup Carrot - Shredded
- 1/4 Cup Cilantro Leaf - Chopped
Recipe Related Shopping
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