Fish Tacos with Corn Salsa
Servings: 4 (3 Tacos Per Serving)
|Serving Size 3 Tacos|
| || || || |
|Amount per serving|
|% 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|| |
* 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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12 ounces white fish fillet (such as tilapia)
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)
- 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.