Alaskan Fish Tacos
Here is a clean and healthy Fish Taco recipe that is quick to fix, gooey and delicious! You could use any fish for these tacos. We used salmon in this recipe but any clean fresh caught, wild fish would be yummy too.
Servings: 8 servings
Calories: 398kcal
Ingredients
- 2 cups pre-mixed coleslaw
- ½ cup fresh cilantro leaves
- 2 Tbsp rice vinegar
- ¾-1 cup mayonnaise or Vegenaise
- ½ cup canned diced tomatoes with green chilies drained
- 4 Alaska salmon fillets 4-6 oz each, fresh or thawed
- 1 Tbsp olive oil
- 2 tsp taco seasoning
- 16 small white or yellow corn tortillas warmed
- 1 lime cut into 8 wedges
Instructions
- In separate small bowl, blend mayonnaise with diced tomatoes/chilies, set aside.
- Heat a heavy nonstick skillet over medium high heat. Brush both sides of salmon with oil.
- Place fillets in heated skillet and cook, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn fillets over and sprinkle with taco seasoning.
- Cover pan tightly and reduce heat to medium. Cook an additional 3-4 minutes.
- Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.
- To serve, divide salmon among tortillas that have been doubled (8 tacos). Squeeze a lime wedge over the salmon in each tacos, then divide coleslaw and mayonnaise between tacos.
Notes
Nutritional values based on one serving
Nutrition
Calories: 398kcal | Carbohydrates: 27g | Protein: 20g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 192mg | Potassium: 646mg | Fiber: 3g | Vitamin A: 230IU | Vitamin C: 30.4mg | Calcium: 73mg | Iron: 1.8mg