Fish Tacos with Guacamole PT35M https://img5.recipesrun.com/201907/2019/1107/ed/7/093183/300x200x50.jpg 4 servings Ingredients: 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 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

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

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
Ellie Ellie
1078 Recipes
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