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

    1/6 Photos of Fish Tacos

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    ellie_'s Note:

    Serving size: 2 tacos per person. Recipe source: Health (April 2010)

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    Units: US | Metric


    1. 1
      In a pie pan or dish combine oil, 2 tablespoons lime juice, chile powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss fish in mixture and then chill for 15 minutes.
    2. 2
      Meanwhile make relish by combining relish ingredients in small bowl (cucumber, onion, oj, 2 tablespoons lime juice, sugar, remaining salt (1/2 t) and remaining pepper (1/4 t). Set aside.
    3. 3
      For the dressing combine mayonnaise, sour cream and remaining lime juice (2 T) and refrigerate until needed.
    4. 4
      Prepare grill and spray with Pam and heat to medium high. Grill fish 2-5 minutes per side or until done. Remove from grill and let cool slightly before dividing fish pieces in half while warming tortillas on grill (less than 30 seconds per side) -- wrap in foil to keep warm.
    5. 5
      Stir serrano chile into relish.
    6. 6
      To make tacos: spoon 2 T relish into each tortilla, flake fish piece onto the tortilla and then top with salsa and drizzle with the sauce. Fold tortilla (taco) in half and serve.

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    Ratings & Reviews:

    • on May 16, 2011


      ellie_ , you have a winner here. Not a fan of fish, but a great fan of tacos. Another reviewer pointed the way...and I found peace for fish. This was excellent. I didn't change anything...except I grilled inside. That's it. The sauce. Excellent. The salad/compote? Excellent! The fish...oh I wish I could swim like a fish. You have a won on this recipe, ellie! Keep it up! Loved, loved, loved.

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    • on May 16, 2011


      This recipe is going into my best of the best file! I loved these fish tacos. I was a bit skeptical, too. I normally top my fish tacos with a slaw and avocado. I ended up loving the cucumber relish. It worked so well with the mayo/sour cream mixture and the salsa with serrano peppers. By the way, I loved the serrano pepper added to the salsa - it made such a difference! Also, I don't normally care for corn tortillas but grilling them made all the difference in the world. They were awesome here. I only made one change, I used tilapia. Thank you for a fabulous recipe!

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    • on February 11, 2011


      Awesome recipe. I only gave it 4 stars because I didnt stick to the recipe. I put my own spin on things like using Tilapia, and instead of just using chili powder, I also used taco seasoning, then baked it in the oven @400 for 5-7 mins. Now with my dressing, I added a little dill (cause it goes great with fish) and garlic powder just because I love it. And with my relish, well it really wasn't a relish. I just chopped up a cucumber, a tomato, red onion, avocado, lettuce and kept it all on the side so that my family could pick and choose what they wanted to put on the taco(which by the way I used muli grain wraps)Oh and I didn't use any salsa cause we didn't have any in the house. Over all it came out fantastic. If i never saw this recipe I would never have been able to figure out a yummy way to put one of these together,Thanks for posting it. Defiantly a keeper

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    Nutritional Facts for Fish Tacos

    Serving Size: 1 (309 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 373.0
    Calories from Fat 132
    Total Fat 14.6 g
    Saturated Fat 2.8 g
    Cholesterol 75.5 mg
    Sodium 595.8 mg
    Total Carbohydrate 31.4 g
    Dietary Fiber 4.6 g
    Sugars 5.0 g
    Protein 30.1 g

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