SOUTHWESTERN FISH TACOS
These bright tacos take me on an instant trip to sunny Southern California. The recipe has been on my family's most requested list for years. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- For sauce, mix mayonnaise, sour cream, cilantro and 2 teaspoons taco seasoning. In another bowl, toss cod with lemon juice and remaining taco seasoning., In a skillet, heat oil over medium-high heat; saute cod just until it begins to flake easily with a fork, 4-6 minutes (fish may break apart as it cooks). Spoon into taco shells; serve with sauce and optional ingredients as desired.
Nutrition Facts : Calories 506 calories, Fat 38g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 852mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.
FISH TACO SALAD
We love fish tacos, but have to cut back on carbs, so this salad completely satisfies fish taco craving. If you're not cutting down on carbs, you could tuck some tortilla chips around the edge of the salad, or warm some corn tortillas and serve alongside.
Provided by Carol West Kennedy
Categories Salad Taco Salad Recipes
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
- Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
- Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
- Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.
Nutrition Facts : Calories 813.1 calories, Carbohydrate 49.3 g, Cholesterol 79.6 mg, Fat 57 g, Fiber 11.1 g, Protein 32.8 g, SaturatedFat 12 g, Sodium 1246.5 mg, Sugar 6.6 g
SOUTHWESTERN TACO SALAD RECIPE BY TASTY
Here's what you need: avocado, cilantro, lime juice, low-fat greek yogurt, water, salt, garlic, cumin, olive oil, chicken breast, taco seasoning, romaine lettuce, cheddar jack, black beans, avocado, corn, cherry tomatoes, tortilla strips
Provided by Tasty
Categories Lunch
Yield 1 serving
Number Of Ingredients 18
Steps:
- To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
- Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
- Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
- Top off with the avocado salad dressing and cilantro then serve immediately.
- Enjoy!
SOUTHWESTERN CRISPY FISH TACO SALAD
Steps:
- For the dressing: In a blender, add the olive oil, lime juice, cilantro, mayo, cumin, honey, chipotle pepper and 1 teaspoon salt and blend until smooth.
- For the salad: Cook the fish sticks according to the package directions.
- Meanwhile, in a large bowl, combine the black beans, jicama, corn, cherry tomatoes and red onion with half the dressing. Add the romaine, mixed greens and cucumber to the bowl and toss to coat.
- Divide the salad among 4 bowls. Top with the fish sticks, cheese, sour cream, avocado and tortilla chips. Serve with the remaining dressing on the side.
SOUTHWESTERN TACO SALAD
I came across this recipe while spending a winter in Arizona. Now as soon as we return home each spring, our grandchildren are waiting for me to make these refreshing salads. To save time, bake the salad shells in the morning. Cool: store in an airtight container.-Betty Johnson, Olympia, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Prepare taco salad shells according to package directions; set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. In the drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in beans; heat through., Spoon about 1/3 cup meat mixture into each salad shell. Top with the lettuce and remaining meat mixture; sprinkle with bacon. Serve with toppings of your choice.
Nutrition Facts : Calories 313 calories, Fat 15g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 732mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 7g fiber), Protein 17g protein.
SOUTHWEST FISH TACOS
"These fish tacos are an adaptation of a dish I was served in Bermuda. They're quick because there's so little prep work involved." -Jennifer Reid, Farmington, Maine
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle fish with taco seasoning. In a large skillet over medium heat, cook fish in butter for 3-4 minutes on each side or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the coleslaw, cilantro, mayonnaise, lime juice, sugar, salt and pepper., Place fish in taco shells. Top with coleslaw mixture; serve with lime wedges.
Nutrition Facts : Calories 492 calories, Fat 28g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 919mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.
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