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Paco's Fish Tacos


490 calories
31 G protein
54 G carbs
5 G fat
750 MG sodium
5 G fiber

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Rate this recipe 4.7/5 (3 Votes)


  • 2 cups red cabbage, thinly sliced
  • 4 scallions, thinly sliced
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons fresh lime juice
  • 1/2 jalapeno chile pepper, minced
  • 1 tablespoon taco seasoning
  • 1 tablespoon olive oil
  • 1 pound talapia fillets (or white fish) cut into 16 strips
  • salt and pepper to taste
  • 8 whole wheat tortillas (8-in. diameter)
  • 1/2 cup fresh cilantro leaves
  • 8 lime wedges


Servings 4


Step 1

In a large bowl, combine cabbage, scallions, taco seasoning, sour cream, lime juice, and minced jalapeno.

Pour the olive oil in a large non-stick skillet and swirl to coat the bottom of the pan. Warm the oil over medium-high heat, then add the fish, seasoned on both sides with salt and pepper. Cook the fish for about 6 minutes on all sides until golden brown. (If there's too much fish for one skillet, cook two batches.)

Warm the tortillas. Fill each tortilla with the slax mixture then add the fish and cilantro leaves. Fold in half. Serve with lime wedges.

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