Baja Fish Tacos

I made these as part of operation: eat more fish. They were soooo good. The paring of the cool slaw with the spicy fish made for a great dish. Served them with some doctored up refried beans (which taste better than they look). Recipe from Cooking Light.

Update 7/26/10: These are still delicious! A great weeknight meal because they are super quick and easy to make. This is a definite keeper for my arsenal.

Ingredients
2 tbsp taco seasoning
1 tbsp fresh lime juice
1 tbsp freshly squeezed orange juice
1 lb mahimahi or other firm whitefish fillets, cut into bite-sized pieces (I used frozen mahi mahi)
1 tbsp vegetable oil
2 cups presliced green cabbage
1/2 cup chopped green onions
1/2 cup reduced-fat sour cream
8 (6-inch) corn tortillas
8 lime wedges

Directions
Combine first 3 ingredients in a medium bowl. Add fish; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add fish; sautê 5 minutes or until fish is done.

Combine cabbage, onions, and sour cream in a medium bowl.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve with lime wedges.

Notes
I added some extra heat to the fish with some chili powder and hot sauce. I also included chopped cilantro in the slaw. I served them with fresh salsa and cheese.

Nutritional Information
Calories: 327 (26% from fat)
Fat: 9.4g (sat 3.3g, mono 1.3g, poly 2.8g)
Protein: 26g
Carbohydrate: 35.8g
Fiber: 4.6g
Cholesterol: 98mg
Iron: 2.4mg
Sodium: 624mg
Calcium: 182mg
 
Serves: 4 (serving size: 2 fish tacos and 2 lime wedges)

Linked to Home Sweet Farm Delictable Tuesdays, Beat the Winter Blues and Remodelaholic Recipe Swap Sundays.