Fish Tacos

Ingredients

  • 1 ¼ cups thinly sliced red bell pepper strips
  • 1/3 cup reduced-fat sour cream
  • 1 pound grouper fillet, cut into 36 (1-inch) chunks
  • 1 tablespoon fresh lime juice
  • ¼ cup cilantro leaves
  • 4 teaspoons 40%-less-salt taco seasoning, divided
  • 1 cup low-fat buttermilk
  • + 10 more ingredients
    • ½ cup thinly sliced green onions (about 3 onions)
    • 6 lime wedges
    • Cooking spray
    • 1/3 cup light mayonnaise
    • ½ teaspoon salt
    • 1 2 (6-inch) corn tortillas
    • ½ cup dry breadcrumbs
    • 1 teaspoon black pepper
    • 1 (10-ounce) package angel hair slaw
    • 2 ounces baked tortilla chips (about 40 chips)

Preheat oven to 425°. Place tortilla chips in a food processor; pulse 5 to 6 times to form coarse crumbs to measure 3/4 cup. Place crumbs in a shallow dish, and stir in breadcrumbs, black pepper, and salt. Combine buttermilk and 2 teaspoons taco seasoning in a shallow bowl. Dip fish chunks, 1 at ...

View full recipe at My Recipes

Comments

Variations on Fish Tacos

  • Fish Tacos
    • 4 (6-inch) corn tortillas
    • 1 lime, quartered
    • 1/2 cup vertically sliced red onion
    • Tacos:
    • Dressing:
    • 1 1/2 teaspoons fresh lime juice
    • +3 other ingredients
  • Fish Tacos
    • 1 jalapeño
    • 1 1/2 teaspoons dried oregano
    • 1/4 cup olive oil
    • Salt
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    • 1 1/2 cups red wine vinegar
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    • 1/2 teaspoon kosher salt
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    • 1 bunch arugula (washed, dried, and chopped)
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    • 2 tablespoons fresh lime juice
    • 2 tablespoons white-wine vinegar
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    • 8 stone-ground corn tortillas
    • 1 cup peeled, seeded and thinly sliced cucumber
    • 1 teaspoon cumin seeds
    • 1 large red onion, thinly sliced
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    • 1/3 cup sugar
    • 1 teaspoon chili powder, divided
    • Salsa verde (optional)
    • 1/2 cup red wine vinegar
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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
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    • 1/2 teaspoon black pepper
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  • Fish Tacos
    • 1/4 cup vegetable oil
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