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Crispy Fish Tacos

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Crispy Fish Tacos
  • Prep 15 min
  • Total 30 min
  • Ingredients 11
  • Servings 10
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Treat your family with these fish tacos topped with coleslaw mixture and mango – a perfect Mexican dinner that’s ready in 30 minutes.
Updated May 20, 2013

Ingredients

Sauce

  • 1/2 cup sour cream
  • 1/3 cup whipping cream
  • 2 teaspoons grated lime peel
  • 1/4 teaspoon salt
  • 1 large jalapeño chile, seeded, finely chopped

Tacos

  • 1 package (18.2 oz) frozen beer-battered fish fillets
  • 2 cups packed angel hair coleslaw (from 10-oz bag)
  • 1/3 cup chopped fresh cilantro
  • 10 soft corn tortillas (6 inch), heated as directed on package
  • 1 large ripe mango, seed removed, peeled and chopped
  • Lime wedges

Steps

  • 1
    Heat oven to 425°F. In small bowl, mix all sauce ingredients. Refrigerate until serving time.
  • 2
    Bake fish as directed on package. Cool slightly.
  • 3
    In medium bowl, toss coleslaw and cilantro. Place 1 fish fillet on each tortilla; top evenly with coleslaw mixture and mango. Drizzle with sauce. Squeeze lime over each taco before serving.

Nutrition Information

253 Calories, 15g Total Fat, 6g Protein, 25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
253
Total Fat
15g
0%
Saturated Fat
6g
0%
Sodium
355mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
3g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Vegetable; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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