Summer Specialty: Fish Tacos

By on August 1, 2011

By Holly Clegg –

For a guaranteed hit, Tex-Mex meets seafood to make one outstanding taco meal. Southwestern flavors combine with seafood for a delectable meal with one of everyone’s favorites, tacos! And what is better on a hot summer night, than a light seafood taco night!

As I stress with all recipes, keep it simple and use your favorite fresh fish. Check the produce area in the grocery for a bag of shredded cabbage or coleslaw to use in this recipe for a short-cut to shredding cabbage.

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To serve, try garnishing each plate with a lime wedge to add more delicious lime flavor. I love avocado as to me avocado is a definite with any southwestern recipe and try serving with black beans on the side to complete the fiesta. Since it’s summer, don’t forget about the wonderful different fruit salsas.

Fish Soft Tacos
Taco-seasoned fish topped with mild creamy coleslaw and tomatoes served in a corn tortilla makes a sensational southwestern combination.

Makes 8 servings

1 1/2 pounds fish fillets
1 (1.25-ounce) package low-sodium taco seasoning mix
2 tablespoons lime juice
2 cups cole slaw (shredded cabbage)
1/3 cup nonfat sour cream
1 tablespoon light mayonnaise
1 bunch green onions, chopped
3 tablespoons chopped green chilies
Salt and pepper to taste
8 (6-inch) corn tortillas
1 cup chopped tomatoes

1. In bowl or plastic bag, coat fish with taco seasoning and lime juice.
2. In large nonstick skillet coated with nonstick cooking spray, sauté fish over medium heat 5–7 minutes or until flaky and done.
3. In bowl, combine coleslaw, sour cream, mayonnaise, green onions, green chilies, season to taste. Set aside.
4. Warm tortillas according to package directions or heat in microwave 30 seconds.
5. Fill each tortilla with fish, coleslaw mixture, tomatoes. Fold in half, serve. Repeat with remaining tortillas.

Nutritional information per serving:
Calories 144, Calories from fat (%) 9, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 35, Sodium (mg) 344, Carbohydrate (g) 15, Dietary Fiber (g) 3, Sugars (g) 3, Protein (g) 15, Diabetic Exchanges: 1 carbohydrate, 2 1/2 very lean meat

Holly Clegg, author of best-selling trim&TERRIFIC® cookbook series, including the women’s lifestyle cookbook, Too Hot in the Kitchen: Secrets to Sizzle at Any Age, and also the specialized trim&TERRIFIC® Diabetic Cooking and Eating Well Through Cancer. With 1 million copies sold, Holly has promoted her healthy lifestyle recipes on Fox & Friends, NBC Weekend Today, and The 700 Club. Known as the healthy “Queen of Quick,” she understands the demands of the busy person and with her user friendly, pantry friendly, and time friendly cookbooks. For more information, visit or

About Holly Clegg

With over 1 million cookbooks sold, Holly Clegg, known as the “Queen of Quick” has become a healthy culinary expert on practical easy, healthy recipes through her best-selling trim&TERRIFIC® cookbook series, including the more health focused cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer and Eating Well to Fight Arthritis. Clegg has appeared on Fox & Friends, NBC Weekend Today, The 700 Club, QVC, USA Today, Web MD, The Huffington Post. She has partnered with Wal-Mart and is currently working with Albertsons, Inc., Baylor Hospital in Dallas, OmniChannel Health Media and has a partnership with Our Lady of Lake Hospital in Baton Rouge. Her phone app, Mobile Rush Hour Recipes has over 50,000 subscribers. Visit or

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Summer Specialty: Fish Tacos