Fish Tacos

Okay, recipe time. In an effort to help Bill’s Crestor be all that it can be, we are all about fish, chicken and pork (the other white meat) at our house these days.

Last night I made fish tacos, and they were incredible! I substituted Mahi Mahi for the fish and baby spinach for the cabbage. In addition, I used more lime, and poured the sauce over the fish as it cooked instead of dipping it. All but one of the kids devoured them and it was sooo easy to make.


Fish Tacos
(makes 8 servings)


2 tablespoons taco seasoning

1 tablespoon fresh squeezed lime juice

1 tablespoon fresh squeezed orange juice

1 pound halibut

1 tablespoon olive oil

1 cup green cabbage, shredded

1 cup red cabbage, shredded

1/2 cup green onions, chopped

3/4 cup nonfat sour cream

3/4 cup salsa

8 whole wheat flour tortillas

lime wedges


1. In a medium-sized bowl, combine taco seasoning, lime juice and orange juice and mix well. Add fish and toss to coat.

2. Heat oil in a nonstick skillet to medium high heat. Add fish and sauté for about 5 minutes or until done.

3. In a medium-sized bowl, combine green and red cabbage, and green onions. In a separate bowl, stir together sour cream and salsa and mix well.

4. Heat tortillas according to package instructions. Spoon 1/4 cup of cabbage mixture in center of tortilla then equally divide fish and place on top of cabbage vegetables. Top with up to 3 tablespoons salsa blend and a squeeze of fresh lime juice. Fold or roll up tortillas and enjoy.

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One Response to Fish Tacos

  1. MamaGeph says:

    Sigh, fish tacos.

    I am a creature of cooler climes, but the one thing I miss from a year of dh serving in San Diego are the fish tacos. Whether at Rubios of any little barrio shack, they were simply to die for.

    Here up north, you can’t even get good salsa. Buncha heathens!

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