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    You are in: Home / Recipes / California Fish Tacos Ww Recipe
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    California Fish Tacos Ww

    California Fish Tacos Ww. Photo by Lavender Lynn

    1/2 Photos of California Fish Tacos Ww

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    KateL's Note:

    From WW's Hit the Spot. The original recipe called for red snapper, but catfish works well, too. You can use any firm white fish, so mahi mahi, grouper, tilapia, haddock, or cod will also work to suit your personal preference. (Sole or flounder would be too thin.) 4 WW "thingies" on old plan, but add 2 "thingies" if add 1/4 avocado to each serving. Update 5/4/13: Made these for myself, and I was disappointed: the fish didn't stay hot after flaking, the cabbage-onion mixture overwhelmed the fish, and cold tacos are a waste of calorie expenditure. DH would have preferred lettuce to cabbage, although lettuce has no nutritional value.On the plus side, the lime juice kept the avocado from spoiling. For a better fish taco, try WiGal's WiGal's Cumin-Seasoned Fish Tacos #480852.

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    Ingredients:

    Serves: 4

    Yield:

    6-inch ...

    Units: US | Metric

    Directions:

    1. 1
      Spray a 7x11-inch baking dish with nonstick spray.
    2. 2
      Stir together the lime juice, oil, chili powder, ground coriander, and salt in a cup. Place the fish in the prepared baking dish in one layer and brush with the lime juice mixture.
    3. 3
      Cover with plastic wrap and vent one corner. Microwave on HIGH until the fish is just opaque in the center, about 3 minutes. Break the fish into flakes.
    4. 4
      Stir together all the remaining ingredients except the tortillas in a medium bowl.
    5. 5
      Top each tortilla with about 2 tablespoons of the cabbage mixture, 2 tablespoons of the fish, and another 1 tablespoon of the cabbage mixture. Fold the tortillas in half.
    6. 6
      Serve a plate of dressed avocado wedges alongside. Halve, pit, and peel an avocado. Cut into wedges and arrange on a plate. Squeeze the juice from 1/2 lime over the avocado and sprinkle with salt and pepper.

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    Ratings & Reviews:

    • on February 23, 2014

      55

      Delicious fish tacos. I used red snapper and really enjoyed them. The cabbage was really nice with the fish. I added some fresh diced jalapenos for a little heat, and crisped up my tortillas so I got a nice crunch. Thanks for sharing! Made for Rookie tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2014

      45

      Very good -- we used red snapper, but somehow I was out of cabbage so we had to use lettuce. Loved using the micro to make these! (It really is nice finding ways to use the microwave besides heating up frozen dinners!!!!)Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2013

      55

      Great flavor combination. Loved the cabbage mix and the marinade on the fish. We used Tilapia. The avocado was the perfect finisher. Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for California Fish Tacos Ww

    Serving Size: 1 (262 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 257.9
     
    Calories from Fat 47
    18%
    Total Fat 5.2 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 39.9 mg
    13%
    Sodium 233.1 mg
    9%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 4.9 g
    19%
    Sugars 2.8 g
    11%
    Protein 26.0 g
    52%

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