Fish Tacos with Guacamole

By Ellie

4 Person

35 Minutes

308 Calories

Fish tacos are my new favorite thing—lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top.

Ingredients

TACOS:

Optional toppings: Hot pepper sauce, chopped tomatoes, green onions and jalapeno pepper
8 corn tortillas (6 inches), warmed
2 tsp. canola oil
1/8 tsp. pepper
1/4 tsp. salt
1 pound tilapia fillets, cut into 1-inch pieces

GUACAMOLE:

Dash pepper
1/8 tsp. salt
1 tbsp. minced fresh cilantro
1 tbsp. finely chopped onion
2 tbsp. fat-free sour cream
1 medium ripe avocado, peeled and quartered

1-1/2 tsp. lime juice
1-1/2 tsp. canola oil
2 cups angel hair coleslaw mix

Method

01

In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper.
02

Sprinkle tilapia with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings.

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Fish Tacos with Guacamole

4.0

( By Ellie )

Fish tacos are my new favorite thing—lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top.

01 Information

Grade easy
Serving 4 servings
Calorie 308 Kcal
Prep Time 25 Mins
Cook Time 10 Mins
Total Time 35 Mins

02 Ingredients

TACOS:

Optional toppings: Hot pepper sauce, chopped tomatoes, green onions and jalapeno pepper

8 corn tortillas (6 inches), warmed

2 tsp. canola oil

1/8 tsp. pepper

1/4 tsp. salt

1 pound tilapia fillets, cut into 1-inch pieces

GUACAMOLE:

Dash pepper

1/8 tsp. salt

1 tbsp. minced fresh cilantro

1 tbsp. finely chopped onion

2 tbsp. fat-free sour cream

1 medium ripe avocado, peeled and quartered

1-1/2 tsp. lime juice

1-1/2 tsp. canola oil

2 cups angel hair coleslaw mix

03 Method

Step 1

In a small bowl, toss coleslaw mix with oil and lime juice; refrigerate until serving. In another bowl, mash avocado with a fork; stir in sour cream, onion, cilantro, salt and pepper.

Step 2

Sprinkle tilapia with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add tilapia; cook until fish just begins to flake easily with a fork, 3-4 minutes on each side. Serve in tortillas with coleslaw, guacamole and desired toppings.

04 Author