Seafood Soft Tacos

Seafood Soft Tacos takes about 40 minutes from beginning to end. For $1.65 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 274 calories, 19g of protein, and 9g of fat each. It is brought to you by Taste of Home. A few people really liked this main course. A mixture of flounder, flour tortillas, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a rather cheap recipe for fans of Mexican food. 19 people found this recipe to be delicious and satisfying. It is a good option if you're following a dairy free and pescatarian diet. Overall, this recipe earns a solid spoonacular score of 55%. Try Seafood Medley with Tomato-Butter Sauce and Soft Polenta, Soft Fish Tacos, and Soft Chicken Tacos for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 pound flounder

4 flour tortillas (8 inches), warmed

1 tablespoon minced fresh cilantro

1/8 teaspoon garlic powder

1/3 cup chopped green pepper

1/8 teaspoon ground cumin

1 tablespoon olive oil

1/4 cup chopped onion

1/8 teaspoon pepper

1 medium plum tomato, chopped

1/4 teaspoon salt

Equipment:

baking pan

frying pan

Cooking instruction summary:

Directions Place the fish in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork; cut into 1-in. pieces. In a large skillet, saute green pepper and onion in oil until crisp-tender. Stir in the tomato, salt, garlic powder, cumin and pepper; cook and stir for 1 minute. Add fish; heat through. Spoon filling on one side of tortillas. Sprinkle with cilantro; fold in half. Yield: 4 servings. Editor's Note: Cod, red snapper, haddock, ocean perch or any other lean fish may be substituted for the flounder. Originally published as Seafood Soft Tacos in Taste of HomeFebruary/March 2003, p56 Nutritional Facts One taco (prepared with 1 tablespoon oil) equals 295 calories, 8 g fat (1 g saturated fat), 54 mg cholesterol, 490 mg sodium, 29 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Place the fish in a greased 11-in. x 7-in. baking dish.

2. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork; cut into 1-in. pieces.

3. In a large skillet, saute green pepper and onion in oil until crisp-tender. Stir in the tomato, salt, garlic powder, cumin and pepper; cook and stir for 1 minute.

4. Add fish; heat through. Spoon filling on one side of tortillas. Sprinkle with cilantro; fold in half.


Nutrition Information:

Quickview
273k Calories
18g Protein
9g Total Fat
28g Carbs
9% Health Score
Limit These
Calories
273k
14%

Fat
9g
14%

  Saturated Fat
1g
11%

Carbohydrates
28g
9%

  Sugar
3g
4%

Cholesterol
51mg
17%

Sodium
832mg
36%

Get Enough Of These
Protein
18g
37%

Selenium
42µg
61%

Phosphorus
392mg
39%

Vitamin B12
1µg
21%

Vitamin D
3µg
21%

Vitamin B1
0.29mg
20%

Folate
73µg
19%

Manganese
0.33mg
16%

Vitamin B3
3mg
16%

Vitamin C
12mg
16%

Iron
2mg
12%

Vitamin E
1mg
10%

Potassium
336mg
10%

Vitamin B6
0.19mg
10%

Magnesium
35mg
9%

Calcium
84mg
8%

Fiber
1g
7%

Vitamin K
6µg
6%

Vitamin B2
0.1mg
6%

Copper
0.1mg
5%

Zinc
0.71mg
5%

Vitamin A
220IU
4%

Vitamin B5
0.33mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Pomegranate Izze-tini and #ProgressiveEats Cocktail Party

Creative Culinary

Festive New York-Style Cheesecake

Culinary Covers

Rustic Honey Nectarine Tart

Rachael White

Beer and Broccoli Cheddar Soup {Lightened Up}

Curious Cuisiniere

Greek Salad with Spinach & Feta Chicken Sausage

Allrecipes