Fish tacos are a perfect way for the whole family to celebrate taco Tuesday any week. These fish tacos, made with flaky white fish are delicious and easy to make. Watch this video on how to make these tacos!
| 1 lb. pollock, rockfish, catfish, or other firm white fish | |
| 2 Tbsp. cajun spice | |
| 3 Tbsp. olive oil, divided | |
| 3 plum tomatoes, chopped | |
| 1/2 bunch green onions/scallions, chopped | |
| 1 tsp. cumin | |
| 1 lime, juiced | |
| 1 tsp. cilantro, dried | |
| Salt and pepper to taste | |
| 8 taco shells, soft and/or hard | |
| 1/2 cup sour cream, low fat | |
| 1/2 cup Mexican cheese blend, low fat | |
| 1 can chiles, green, chopped | |
| 1 cup iceberg lettuce, shredded | |
| 1 avocado, sliced (optional) |
From SNP Eating Heart Healthy Nutrition Program | Created by Chef Kelly Armetta, Hyatt Regency Boston
| 1. | Cut fish into 1-inch strips and toss with cajun spice and 2 tablespoons of oil. |
| 2. | Bake in a 325°F oven for 8-10 minutes or until done. |
| 3. | Meanwhile, mix chopped tomatoes and green onions with cumin, 1 tablespoon oil, juice of one lime, cilantro and salt and pepper. |
| 4. | Build taco with favorite toppings in a soft or hard shell tortilla. |
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