Quick Fish Tacos

Quick Fish Tacos
Servings: 6 Prep 10 mins Cook 10 mins


  • 1 1/4 pounds frozen cod or haddock fillets, thawed
  • Salt and pepper
  • 1 lime cut in half, divided
  • 1 package (12 count) taco shells
  • 1 1/2 cups shredded lettuce
  • 1 cup mango or peach salsa
  • 1 ripe avocado, peeled and diced

Make It

1. Heat oven to 425 degrees F. Line a baking pan-even if its nonstick-with aluminum foil and place fish on it. (Trust us, cleanup will be a lot easier if you use the foil.) Season both sides of the fillets with salt, pepper, and the juice from 1/2 lime. Bake for 10 to 12 minutes; you'll know fish is done when it flakes easily with a fork.

2. Shortly after you put the fish in the oven, start heating up the taco shells-check the box for exact instructions. Fill the shells with fish, lettuce, salsa, and avocado. Squeeze the rest of the lime over tacos right before serving for a quick flavor boost.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 257, Fat, total (g): 10, carb. (g): 24, fiber (g): 4, pro. (g): 19, Percent Daily Values are based on a 2,000 calorie diet.