Fish Tacos in Crunchy Shells
Serves 4
Time 20 min
All the flavor and crunch everyone loves about traditional tacos, with a fish twist.
Special Diets:
Ingredients
- 2 (6.0-ounce) packages frozen tilapia fillets, thawed
- 3/4 teaspoon ground cumin
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon fresh lime juice
- 8 blue or yellow corn taco shells
- 2 cups shredded lettuce
- 1 large tomato, chopped
- 2 green onions, thinly sliced
- 1/2 cup shredded Monterey Jack cheese
Method
Preheat the oven to 425°F.
Arrange fish in a single layer on a baking sheet lined with parchment paper.
In a small bowl, mix cumin, salt and cayenne.
Sprinkle evenly over both sides of fish.
Bake until golden brown and flesh begins to flake, 9 to 11 minutes.
Transfer fish to a medium bowl, toss with lime juice and break into small pieces.
Fill warmed taco shells with fish, lettuce, tomato and green onions and top with shredded cheese.
Nutritional Info:
Per serving: 220 calories (80 from fat), 9g total fat, 1g saturated fat, 45mg cholesterol, 200mg sodium, 18g carbohydrates (3g dietary fiber, 2g sugar), 20g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 (6.0-ounce) packages frozen tilapia fillets, thawed
- 3/4 teaspoon ground cumin
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon fresh lime juice
- 8 blue or yellow corn taco shells
- 2 cups shredded lettuce
- 1 large tomato, chopped
- 2 green onions, thinly sliced
- 1/2 cup shredded Monterey Jack cheese