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!
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)
Before you begin: Wash your hands.
- 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 (63ºC). Cut cooked fish into strips.
- Mix salsa or pico de gallo with corn. Serve cooked fish in tortillas topped with corn salsa, slaw and avocado. Drizzle with lime juice.
Serving size: 3 tacos
Calories: 390; 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%