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Liven up your rotation of weeknight dinners with fish tacos. It's ready quickly especially when paired with prepared deli coleslaw.
Mix coleslaw and cilantro in medium bowl. Cover. Refrigerate until ready to serve.
Mix cornmeal, chili powder, salt and garlic powder in shallow dish. Coat fish evenly with cornmeal mixture.
Heat oil in large nonstick skillet on medium heat. Add fish; cook 3 to 5 minutes per side or until golden brown and fish flakes easily with a fork. Cut fish into 8 portions. Serve in warmed tortillas topped with coleslaw.
Wolf | May 30, 2014 |
I recently started a diet so I come home from work very hungry. This was very easy and incredibly satisfying, especially for only 231 calories. I grew up with Italian cooking so had truly no idea what a "fish taco" was but I really really like it. 5 stars definately.
Paula | May 31, 2014 |
I love fish tacos--the only thing I would ad is maybe a mayonnaise-ranch dressing. This is the way I had them when I first discovered them in a restaurant while vacationing in Hawaii. Yum-yum!!
Josie | February 26, 2015 |