Shortcut fish tacos
5
Points®
Total time: 23 min • Prep: 20 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
We microwave the fish to save time but you can grill or roast the fish if you prefer.
Ingredients
Cooking spray
4 spray(s)
Fresh lime juice
1 Tbsp
Olive oil
2 tsp
Chili powder
¾ tsp
Ground coriander
¾ tsp
Table salt
½ tsp
Uncooked snapper
12 oz, skinless
Green cabbage
2 cup(s), shredded
Scallions
2 medium, thinly sliced
Red onion
½ cup(s), chopped
Cilantro
⅓ cup(s), coarsely chopped
Jalapeño pepper
1 medium, seeded and minced
Corn tortilla
8 tortilla(s), medium, warmed
Light sour cream
⅓ cup(s)
Lime
4 wedge(s)
Instructions
1
Spray a 7 x 11-inch baking dish with cooking spray.
2
Stir together the lime juice, oil, chili powder, coriander, and salt in a cup. Place the fish in the prepared baking dish in one layer and brush with the lime juice mixture. Cover with plastic wrap (or other microwave-safe cover) and vent one corner. Microwave on High until the fish is just opaque in the center, about 3 minutes. Break the fish into flakes.
3
Stir together all the remaining ingredients except the tortillas in a medium bowl.
4
Top each tortilla with about 2 tbsp of the cabbage mixture, 2 tbsp of the fish, and another 1 tbsp of the cabbage mixture. Fold the tortillas in half.
5
Serving size: 2 tacos
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