Fish Tacos with Corn Salsa
by Dawn Blatner, RD CSSD LDN
Servings: 4 (3 Tacos Per Serving)
| Nutrition Facts |
| Serving Size 3 Tacos |
| | | | |
| Amount per serving |
| Calories 390 | |
| % Daily Value* |
| Total Fat 11g | |
| | Saturated Fat 2g | |
| | Trans Fat 0g | |
| Cholesterol 45mg | |
| Sodium 380mg | |
| Total Carbohydrate 54g | |
| | Dietary Fiber 9g | |
| | Sugars 6g | |
| Protein 23g | |
| |
| Vitamin A | 15% |
| Vitamin C | 40% |
| Calcium | 15% |
| Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
Do your kids love tacos? Want them to eat more fish? Have a Mexican fiesta with these Fish Tacos with Corn Salsa and watch them ask for more, please!
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Ingredients
12 ounces white fish fillet (such as tilapia)
Cooking spray
¼ teaspoon sea salt
¼ teaspoon black pepper
1 cup prepared salsa or pico de gallo
½ cup frozen corn, thawed
12 corn tortillas, warmed
2 cups pre-shredded slaw (cabbage, red cabbage, carrots)
1 avocado, sliced
¼ cup fresh lime juice (about 2 limes)
Directions
- Preheat broiler. Mist fish with cooking spray, season with salt and pepper and place on foil-lined baking sheet.
- Broil fish for about 8 minutes, until its internal temperature reaches 145ºF. Cut cooked fish into strips.
- Mix salsa with corn. Serve cooked fish in tortillas topped with corn salsa, broccoli slaw and avocado. Drizzle with lime juice.