Lemon Pepper Fish Tacos

Lemon Pepper Fish Tacos

No need to go to a restaurant for the fresh taste of fish tacos. Making them at home is quick and easy. Enjoy!

20 min.prep time 20 min.total time
8 servings
454 Ratings

Ingredients

1/2 pound tilapia fillets
3 cups coleslaw mix
1/2 cup cilantro leaves
8 hard corn taco shells, warmed
Pico de gallo, if desired
Guacamole, if desired
Sour cream, if desired

Directions

Melt Sauté Express® square in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.

Add fish.

Sauté 7-10 minutes or until golden brown on both sides and flakes with a fork. Remove from skillet.

Stir coleslaw and cilantro into skillet until coated and heated through.

Break fish into bite-sized pieces. Fill each taco shell with coleslaw mixture, fish and additional toppings.

Nutrition Facts (1 taco without additional toppings)

Calories: 130

Fat: 6g

Cholesterol: 20mg

Sodium: 150mg

Carbohydrates: 10g

Dietary Fiber: 1g

Protein: 9g

Recipe #15743©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

My tried corrections to good fish tacos. Use fresh tilapia not frozen. Put some of the Coriander leaf aside for toppings it wilts when cooked. Use dry dressings that come in a packet like Mexican, ranch, or coleslaw. Put cheese, and sour cream on the side dish for a DIY experience. Check the expiry date on the shells or make your own from scratch. This recipe is good with burrito-shells too.
This fish taco recipe was so easy and just delicious! I used a pound of tilapia, tho', and two Saute Express squares. Will definitely make again.
I have to admit, I only used this recipe for the fish. I did not make it into tacos, but just making the tilapia with the Saute Express was very good. It was very flavorful and easy. I will definitely make this again.
This was delicious but it was not enough filling for three persons. Next time I will use at least a pound of tilapia and all the other ingredients.

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