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:
covered percent of daily need
