Fish Tacos

Fish Tacos

Ingredients

  • 1 pound firm white fish (thawed if frozen)
  • 2 limes, halved
  • 1/4 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon onion powder
  • 2 cups shredded cabbage
  • 1 (15oz) can S&W® Pinto Beans, 50% Less Sodium (drained, rinsed)
  • 8 (6-inch) corn or flour tortillas, warmed
  • Optional Toppings:
  • red onion, avocado, cotija cheese, cilantro, sriracha aioli, sour cream

Print Fish Tacos

LS

Low Sodium

LC

Low Calorie

GF

Gluten Free

HP

High Protein

25 min

Total Time

15 min

Prep Time

4

Servings

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Ingredients

  • 1 pound firm white fish (thawed if frozen)
  • 2 limes, halved
  • 1/4 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon onion powder
  • 2 cups shredded cabbage
  • 1 (15oz) can S&W® Pinto Beans, 50% Less Sodium (drained, rinsed)
  • 8 (6-inch) corn or flour tortillas, warmed
  • Optional Toppings:
  • red onion, avocado, cotija cheese, cilantro, sriracha aioli, sour cream

Directions

Heat oven to 425°F. Spray shallow baking pan with nonstick cooking spray. Squeeze juice from one lime over fish filets. In small bowl, combine garlic powder, cumin, chili powder and onion powder. Sprinkle seasoning evenly over both sides of fish filets and arrange in pan. Bake 10 to 15 minutes, until fish flakes easily with a fork. Remove from oven and flake fish into bite sized pieces.
Meanwhile, in medium bowl, combine shredded cabbage, pinto beans and juice from remaining lime. Divide fish evenly among warmed tortillas. Top each taco with 1/3 cup of the cabbage-bean mixture. Serve with additional toppings if desired.

Serving Size: 2 tacos

Nutritional Information Per Serving:
Calories 280, Total Fat 4g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 50mg, Sodium 240mg, Carb 32g, Fiber 7g, Sugar 4g, Protein 29g, Vitamin A 0%, Vitamin C 25%, Calcium 8%, Iron 10%