Fish Tacos

Corn Tortillas

Salmon or other un-breaded white fish

2 Tablespoons salt-free Mexican seasoning (I use Mrs. Dash Southwest Chipotle)

Salt to taste

Olive oil spray

½ cup pico de gallo or fresh salsa

2 tablespoons chopped cilantro

2 cups Coleslaw: (see below)


To make coleslaw:

¼ cup fat-free plain yogurt

¼ cup light mayonnaise

¼ cup 100% orange juice (preferably freshly squeezed or “not from concentrate”)

3 tablespoon white vinegar

1 ½ teaspoons honey

7 cups shredded green cabbage

1 cup shredded carrots

½ slivered red onion

1/3 fresh cilantro, chopped

Salt, to taste

Ground black pepper, to taste

Season fish evenly with seasoning and salt.

Place in a large nonstick skillet over medium-high heat. When hot, lightly mist with the olive oil spray. Working in batches if necessary, add the fish pieces in a single layer. Cook, turning occasionally, for 3 to 5 minutes, or until the fish flakes easily in the center and is lightly browned.

Wrap tortillas in a clean damp towel (I use paper towels) and microwave for 1 minute. This makes the corn tortillas soft and pliable so they won’t break when you eat them.

Eat like a taco placing fish in warmed tortilla and layering coleslaw, pico de gallo, and cilantro.

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