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Publix Aprons Recipes

Smoked Paprika Fish Tacos With Black Bean-Pineapple Salsa

Total Time - 30 minutes / Makes 4 Servings

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Kosher-AdaptableWhat's This?

Cooking Sequence

  • Prepare salsa - 5 minutes
  • Prepare fish tacos; serve - 25 minutes

Smoked Paprika Fish Tacos With Black Bean-Pineapple Salsa

Smoked Paprika Fish Tacos

Ingredients
1/4 cup fresh cilantro, finely chopped
Juice/zest of 3 limes
2 tablespoons + 1/2 teaspoon smoked paprika, divided
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 1/2 lb fish fillets (tilapia, orange roughy, or flounder)
2 tablespoons fat-free sour cream
2 tablespoons light mayonnaise
8 small extra-thin corn tortillas
2 cups angel hair shredded cabbage

Prep
  • Chop cilantro.
  • Zest/grate lime peel (no white; 1 teaspoon); squeeze limes for juice (3 tablespoons).
Steps
  1. Whisk in medium bowl: 2 tablespoons paprika, salt, pepper, and oil until blended. Add fish and turn to coat; let stand 4-5 minutes to marinate.
  2. Combine sour cream, mayonnaise, 1 tablespoon lime juice, lime zest, cilantro, and remaining 1/2 teaspoon paprika; set aside.
  3. Preheat large nonstick sautÚ pan on medium-high 2-3 minutes. Place fish in pan; cook 2-3 minutes on each side or until fish flakes easily. Remove pan from heat; add remaining 2 tablespoons lime juice over fish. If desired, heat tortillas following package instructions.
  4. Place 1/4 cup cabbage on each tortilla; divide fish evenly over cabbage. Spoon cilantro sauce and Black Bean-Pineapple Salsa (optional) over fish. Serve.

CALORIES (per 1/4 recipe) 320kcal; FAT 10g; CHOL 75mg; SODIUM 260mg; CARB 23g; FIBER 4g; PROTEIN 37g; VIT A 40%; VIT C 30%; CALC 8%; IRON 15%

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Black Bean-Pineapple Salsa

Ingredients
1/4 bunch fresh cilantro, finely chopped
Juice of 1 lime
1 can reduced-sodium black beans (15-16 oz), drained/rinsed
1 (8-oz) can pineapple tidbits, drained (reserve 1 tablespoon juice)
1/4 cup pre-diced red onions
1/4 cup pre-diced green onions
1 tablespoon canola oil
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt

Prep
  • Chop cilantro.
  • Squeeze lime for juice (1 tablespoon).
Steps
  1. Place all ingredients in bowl, including pineapple juice.
  2. Stir until blended. Serve on tacos or on side with chips.

CALORIES (per 1/4 recipe) 120kcal; FAT 4g; CHOL 0mg; SODIUM 200mg; CARB 20g; FIBER 4g; PROTEIN 4g; VIT A 4%; VIT C 10%; CALC 4%; IRON 10%

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Shopping List

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ADD ALL 14 ITEMS TO LIST

Dairy
Add to your grocery list 2 tbsp fat-free sour cream

Dry Grocery
Add to your grocery list 8 small extra-thin corn tortillas
Add to your grocery list 1 (8-oz) can pineapple tidbits
Add to your grocery list 1 can (15-16 oz) reduced-sodium black beans
Add to your grocery list 2 tbsp + 1 tsp smoked paprika

Produce
Add to your grocery list 2 cups angel hair shredded cabbage
Add to your grocery list 1/2 bunch fresh cilantro
Add to your grocery list 4 limes (juice/zest of)
Add to your grocery list 1/4 cup pre-diced green onions
Add to your grocery list 1/4 cup pre-diced red onions

Seafood
Add to your grocery list 1 1/2 lb fish fillets (tilapia, orange roughy, or flounder)

From Your Pantry
Add to your grocery list 2 tbsp canola oil
Add to your grocery list 3/4 tsp kosher salt
Add to your grocery list 2 tbsp light mayonnaise

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Aprons Advice

  • Complete your meal with hot pepper sauce (for the tacos), guacamole, and rice pudding for dessert.
  • You can also serve the fish taco ingredients in lettuce cups instead of tortillas.
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Recipe Version seaf0167