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Baja Fish Tacos
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Many recipes for fish tacos call for frying the fish. This version coats the fish in a dry taco seasoning then sautes it - making it lower in calories. The fish is piled into taco shells and topped with a zesty sour cream-mayo sauce, diced tomatoes, taco sauce, and shredded cabbage. It's ready in under 30 minutes and less messy to make than other fish taco recipes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
7 reviews
ingredients
Baja Sour Cream Sauce
1/2 cup nonfat sour cream
1/2 cup nonfat mayonnaise
1/4 cup chopped fresh cilantro
Tacos
2 tablespoons vegetable oil
1 package (1.25 ounce size) taco seasoning mix, divided
1 pound cod or other white fish fillets, cut into 1-inch pieces
2 tablespoons lemon juice
12 taco shells
Toppings
shredded cabbage
chopped tomato
taco sauce
directions
Combine the sour cream, mayonnaise, cilantro, and two tablespoons of the taco seasoning mix in a small bowl. Mix well then place in the refrigerator while you prepare the tacos.
Warm the taco shells as directed on the package.
Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the fish with the remaining taco seasoning and add to the skillet. Cook, stirring occasionally, for 4-5 minutes or until the fish flakes easily. Sprinkle the lemon juice over the fish.
Divide the fish filling evenly between the heated taco shells. Top each with shredded cabbage, chopped tomato, taco sauce, and the baja sour cream sauce. Serve immediately.
nutrition data
234 calories, 7 grams fat, 27 grams carbohydrates, 17 grams protein per serving.
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reviews & comments
June 27, 2013
Made this after seeing it posted on pinterest. Very good and easy.
June 19, 2013
I love fish tacos and what I love most about these is that they don't call for fried fish (although those are yummy - just have more calories!). The sour cream-mayo-taco seasoning sauce is delicious so don't underestimate its role in this recipe. It cools down the spicy flavor of the fish. I used a low sodium taco seasoning mix and felt it had plenty of flavor so if you find regular taco seasoning to be too salty you might consider that for these tacos.
March 26, 2012
Substituted non-dairy sour cream and cut the dressing portions in half. Served with a jazzed up Napa Cabbage slaw - great dinner in a short amount of time!
October 9, 2009
This was really good and really easy to make! The sour cream mixture REALLY makes alot so you might want to scale back on that. Other than that it was great!
May 6, 2009
This is great. We prefer using little corn tortillas (the kind you buy at a tienda), and the fish just floured and crispy-fried). The sour-cream/mayo/taco seasoning is absolutely right!!!
May 5, 2009
For an even easier version, I used frozen beer battered fish filets (Van De Camps) for the fish. The sauce is key, as is the lime. I also used a bag of shredded cabbage and soft flour tortillas. My family loved these! They tasted just like some of the best fish tacos we've had in restaurants!!
July 29, 2007
This was great! And Easy! I did substitute a couple of things: I used fat free mayo and sour cream for the sauce. I discovered that you can actually half the recipe for the sauce, as it makes way more than enough. For the fish, I used the juice of one whole lemon and marinated it with a litte EVOO for half an hour at room temp before I cooked it. We also added guacamole and pico de gallo (store bought) in liu of the sliced tomatoes. Finally, I used a pre-shredded bag of cabbage (orinially purposed for cold-slaw).