Fish Tacos

Fish Tacos
Photo by Randy Mayor

Ingredients

  • ½ teaspoon red wine vinegar
  • 1 ½ teaspoons fresh lime juice
  • 1 ½ tablespoons reduced-fat sour cream
  • 1 tablespoon minced fresh cilantro
  • ½ cup vertically sliced red onion
  • Dressing:
  • Tacos:
  • + 3 more ingredients
    • 1 lime, quartered
    • 2 Margarita Grouper Fillets, flaked
    • 4 (6-inch) corn tortillas

To prepare dressing, combine first 4 ingredients, stirring well with a whisk. To prepare tacos, place tortillas in a zip-top plastic bag; microwave tortillas at high 40 seconds. Divide Margarita Grouper Fillets and onion evenly over half of each tortilla; drizzle each serving with about 2 teaspoo...

View full recipe at My Recipes

Comments

Variations on Fish Tacos

  • Fish Tacos
    • 1/2 red onion
    • 1 1/2 teaspoons ancho chile powder
    • 1 1/2 teaspoons dried oregano
    • 1/2 teaspoon ground cumin
    • 1/4 cup fresh cilantro leaves
    • +8 other ingredients
  • Fish Tacos
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    • 1/2 cup bottled aoli, optional
    • 3 (6-ounce) frozen mahi mahi fillets, thawed and cut into 1-inch strips
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    • 8 soft corn tortillas
    • 1 teaspoon grated fresh ginger
    • 1 bunch arugula (washed, dried, and chopped)
    • 2 teaspoons fresh lime juice
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    • 3 tablespoons fresh coriander
    • 2 fresh jalapeño chilies
    • 2 tablespoons fresh lime juice
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    • 1 cup coarsely chopped tomatoes
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    • 2 garlic cloves, minced
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    • 1 1/2 pounds skinless meaty fish fillets, such as snapper, bass, tilefish or cod, cut lengthwise into 1-inch strips
    • 12 corn tortillas
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    • 1/3 cup light mayonnaise
    • 1 cup low-fat buttermilk
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    • 1 teaspoon black pepper
    • 6 lime wedges
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  • Fish Tacos
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • salsa
    • 12 6- to 7-inch corn tortillas (not low-fat)
    • 1/2 cup plain yogurt
    • lime wedges
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