Fish Tacos

Instead of using plain old beef, enjoy this delicious variation of tacos that's fun to make and eat.

30 minutes Prep: 20 minutes Cook: 10 minutes

111 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/2	cup	milk, skim
3/4	cups	bread crumbs	seasoned
8	ounces	fish fillets	firm, white, eg. red snapper
1	x	missing
8	each	corn tortillas
1	cup	cabbage	shredded
1	each	tomato	sliced
1	x	tartar sauce	or salsa
1	x	cilantro	fresh (optional)

Directions

Pour milk into one shallow pan and bread crumbs into another. Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated.

Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done.

Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top.

Serve with tartar sauce or salsa and fresh cilantro, if desired.

Yield: 8 tacos

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Nutrition Facts

Serving Size 107g

Amount per Serving

Calories 111 11% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 26mg	9%
Sodium 152mg	6%
Total Carbohydrate 12.0g	4%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 12.0g	24%

Vitamin A	4%		Vitamin C	14%
Calcium	6%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Evil Jungle Prince with Chicken (Or Mixed Vegetables)

This is a great recipe. It's really easy to make and tastes great. I didn't use the cabbage though. I poured the coconut milk over rice and it was fantastic. I would put in more lime leaves to add more flavour.