Mexican Fish Tacos
By Easy Recipe Collection
Published:
Use frozen fish fillets to whip up these Mexican Fish Tacos with baked potato wedges.
Ingredients
4 frozen fish fillets
1/2 teaspoon cumin
1/2 teaspoon chili powder
4 taco shells, heated
1 cup deli coleslaw
Baked potato wedges (recipe and instructions follow)
Directions
Sprinkle frozen fish fillets each with 1/8 teaspoon cumin and 1/8 teaspoon chili powder and bake according to directions.
Place baked fillets in heated taco shells and top with 1/4 cup each deli coleslaw and potato wedges as follows.
Coat baked potato wedges with vegetable oil spray and bake at 425-degrees until hot.
To bake the potatoes in a hurry, use the microwave: Wash and pierce potatoes, place in a circle on paper towel in microwave. Microwave on high for eight minutes, turn and microwave another eight minutes. Allow cooling about ten minutes, as they are very hot right out of the microwave.
Yield: 4 servings
Serve with: Mexican Vegetables
Ingredients:
1 medium zucchini, diced
1/2 cup fresh or frozen corn
1/2 cup salsa or picante sauce
Place 1-inch of water in a small saucepan; add zucchini and corn. Bring to a boil. Reduce heat; cover and simmer for 3 to 4 minutes or until zucchini is almost tender. Drain. Stir in salsa; heat through. Yield: 2 servings, 3/4-cup each, at 70 calories, trace fat, 0 cholesterol, 284mg sodium, 13g carbohydrate, 4g fiber and 2g protein. Diabetic exchanges: 1 vegetable and 1/2 starch.
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