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Fish Tacos with Corn Salsa

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Fish Tacos with Corn Salsa


12 ounces white fish fillet (such as tilapia)
Cooking spray
¼ teaspoon sea salt
¼ teaspoon black pepper
1 cup prepared salsa or pico de gallo
½ cup frozen corn, thawed
12 corn tortillas, warmed
2 cups pre-shredded slaw (cabbage, red cabbage, carrots)
1 avocado, sliced
¼ cup fresh lime juice (about 2 limes)



Before you begin: Wash your hands.

  1. Preheat broiler. Mist fish with cooking spray, season with salt and pepper and place on foil-lined baking sheet.
  2. Broil fish for about 8 minutes, until its internal temperature reaches 145ºF (63ºC). Cut cooked fish into strips.
  3. Mix salsa or pico de gallo with corn. Serve cooked fish in tortillas topped with corn salsa, slaw and avocado. Drizzle with lime juice.


Nutrition Information

Serving size: 3 tacos


Serves 4

Calories: 390; Total fat: 11g; Saturated fat: 2g; Trans fat: 0g; Cholesterol: 45mg; Sodium 380mg; Total carbohydrate: 54g; Dietary fiber: 9g; Sugars: 6g; Protein: 23g; Vitamin A: 15%; Vitamin C: 40%; Calcium: 15%; Iron: 10%

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