1 pound cod or white fish fillets, cut into 1-inch pieces
1 Tablespoon olive oil
2 Tablespoons lemon juice
1 package taco seasoning mix
12 (6 inch) corn tortillas
2 cups shredded green cabbage
2 cups chopped tomatoes
¼ cup nonfat sour cream
Taco sauce to taste
- Wash hands with warm water and soap. Wash fresh vegetables before preparing.
- In a medium bowl, combine fish, olive oil, lemon juice, and seasoning mix; pour into a large skillet.
- Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with a fork.
- Fill tortillas with fish mixture and top with cabbage, tomato, sour cream and taco sauce.
6 (2 tacos each)
Calories, 274 carbohydrate, 37g; protein, 17g; total fat, 5g; saturated fat, 0g; trans fat, 0g; cholesterol, 34mg; fiber, 3g; total sugars, 3g; sodium, 442mg; calcium, 50mg; folate, 28mcg; iron, 1mg; percent calories from fat, 16%.
Photo Credit: Rick Gayle Studio. Image and recipe provided by: Arizona Nutrition Network.