Fish Tacos



1/2 cuplight ranch dressing
2 tablespoonslime juice
1 teaspoonchili powder
1/4 teaspoonground black pepper
1 jalapeño pepper (seeded and chopped finely) (optional)
4 cupscoleslaw mix or broccoli slaw
10 (6 inch) corn tortillas
3 tablespoonsoil (canola or vegetable)
2 tablespoonscornmeal
1 poundfirm white fish (tilapia, swai, domestic mahi-mahi, or halibut), cut in 1\" pieces or in 10 strips
1tomato, chopped


  1. Stir together the dressing, lime juice, chili powder, pepper, and jalapeño (if desired). Pour over coleslaw mix and stir to mix well. Cover and place in refrigerator until serving time.
  2. Warm the corn tortillas according to package directions.
  3. Heat the oil in a small non-stick skillet over medium heat until hot, but not smoking. Spread the cornmeal on a plate while the oil heats. Pat the fish pieces in the cornmeal to coat on all sides. Fry the fish in hot oil until the cornmeal is lightly browned, 1 to 2 minutes per side. Remove and drain on paper towels.
  4. Top each tortilla with some of the fish and some of the coleslaw mix. Fold in half and serve with the chopped tomato.

Nutrition information:

Nutrition Facts

5 Servings Per Recipe
Serving Size: 2 tacos

Amount Per Serving

Calories 370

% Daily Value*
Total Fat 16g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 55mg
Sodium 430mg
Total Carbohydrates 38g
Dietary Fiber 5g
Total Sugars 4g
Added Sugars
Protein 23g

Vitamin D 0mcg
Calcium 16mg
Iron 0mg
Potassium 27mg

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.

Source: Spend Smart Eat Smart