Simple Fish Tacos

Yield: 6 Servings | Serving Size: 2 tacos

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

Cost/Serving: $2.08

Ingredients:

1 Tablespoon vegetable oil

2 Tablespoons lemon juice

1 packet (1.25 ounces) taco seasoning

3/4 cup sour cream

1/2 cup chopped, fresh cilantro (optional)

Nonstick cooking spray

12 (6-inch) corn tortillas 

1 pound tilapia fillets (4 fillets) frozen, thawed

1 cups shredded cabbage

2 large tomatoes, diced

Lime wedges (optional)

Directions:

1. Wash all produce.
2. Collect, cut, and measure all ingredients before starting to prepare the recipe.
3. In a small bowl, mix oil, lemon juice, and 1 1/2 teaspoons of taco seasoning. Set aside.
4. In a second small bowl, combine sour cream, cilantro (if using), and 2 Tablespoons of taco mix. Set aside.
5. Spray a large skillet with cooking spray. Add tortillas to the skillet one at a time. Heat briefly on both sides over medium heat until warm and soft. Wrap in 2 layers of foil, put on a plate, and cover with another plate to keep warm.
6. Spray the skillet with cooking spray again. Place fish fillets in the skillet. Cook over medium heat for 1 1/2 minutes until golden brown, flip, and cook another 1 1/2 minutes until golden brown on the other side.
7. Pour the lemon juice mixture over the fish. Cook for another 1 to 2 minutes. When the fish flakes easily with a fork, it's done. Break the fish into bite-sized pieces.
8. Fill tortillas with fish and top with a bit of the sour cream mixture.
9. Top with shredded cabbage, diced tomato, and a squeeze of fresh lime (if using).
10. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Nutrition Facts: Servings: 6, Serving size: 2 tacos
Amount per serving: Calories 320, Total Fat 13g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 55mg, Sodium 300mg, Total Carbohydrates 32g, Dietary Fiber 6g, Total Sugar 5g (Incl. 0g Added Sugars), Protein 21g

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