Southwestern Fish Tacos
These bright tacos take me on an instant trip to sunny Southern California. This recipe
has been on my family’s most requested list for years.
—JOAN HALLFORD NORTH RICHLAND HILLS, TXSTART TO FINISH: 20 MIN.
MAKES: 2 SERVINGS¹₄ cup mayonnaise
¹₄ cup sour cream
2 tablespoons minced fresh cilantro
4 teaspoons taco seasoning, divided
¹₂pound cod or haddock fillets, cut into
1-inch pieces
1 tablespoon lemon juice
1 tablespoon canola oil
4 taco shells
Optional ingredients: shredded
lettuce, chopped tomato and lime
wedges
1.For sauce, mix mayonnaise, sour
cream,cilantro and 2 teaspoons taco
seasoning. In another bowl, toss cod with
lemon juice and remaining taco
seasoning.
2.In a skillet, heat oil over medium-high
heat; saute cod just until it begins to flake
easily with a fork, 4-6 minutes (fish may
break apart as it cooks). Spoon into taco
shells; serve with sauce and remaining
ingredients as desired.
HEALTH TIP A simple switch to reduced-
fat mayo and sour cream in the sauce
saves more than 100 cal. and 10g fat.PER SERVING 2 tacos: 506 cal., 38g fat
(8g sat. fat), 52mg chol., 852mg sodium,
20g carb. (1g sugars, 1g fiber), 20g pro.