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Fish Tacos with Corn Salsa

by Dawn Blatner, RDN CSSD

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 A15%
Vitamin C40%

* 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)
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)


  1. Preheat broiler. Mist fish with cooking spray, season with salt and pepper and place on foil-lined baking sheet.
  2. Broil fish for about 8 minutes, until its internal temperature reaches 145ºF. Cut cooked fish into strips.
  3. Mix salsa with corn. Serve cooked fish in tortillas topped with corn salsa, broccoli slaw and avocado. Drizzle with lime juice.
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About the author:

Dawn Jackson Blatner RDN CSSD

Dawn Blatner, RDN CSSD

is the author of The Flexitarian Diet. Visit her website at




  • Cook healthy

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