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Publix Aprons

Fish Tacos

Fish Tacos
Total Time:
30 minutes


Canola oil, for frying
2 large tomatoes, coarsely chopped
1/2 white onion, finely chopped
1/4 cup fresh cilantro, finely chopped
1 jalapeño pepper, finely chopped
3 limes, divided
1 teaspoon kosher salt, divided
2 cups coleslaw mix
4 fish fillets (mahi, snapper or cod, about 1 1/2 lb)
1/2 cup all-purpose flour
1/2 teaspoon pepper
12 white (or yellow) corn tortillas


  1. Preheat deep fryer oil to 350°F. Chop tomato, onion, cilantro, and jalapeño (remove seeds, if desired) and combine in medium bowl. Squeeze 1 lime for juice (1 tablespoon). Combine in separate mixing bowl: lime juice, 1/2 teaspoon salt, and coleslaw mix until blended.
  2. Check fish for bones; cut fish lengthwise into 1/2-inch-wide strips. Combine in shallow dish: flour, remaining 1/2 teaspoon salt, and pepper until blended. Coat fish with flour mixture on all sides (shake off excess flour); wash hands.
  3. Carefully place fish in fryer (in batches, if needed); fry 3–5 minutes until golden brown and 145°F (and opaque and separates easily). Drain on paper towels.
  4. Prepare tortillas following package instructions. Top each tortilla with fish, tomato mixture, and coleslaw. Wedge remaining limes; serve with tacos.

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Nutritional Information

CALORIES (per 1/6 recipe) 460kcal; FAT 21.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 105mg; SODIUM 330mg; CARB 34g; FIBER 1.00g; SUGARS 2g; PROTEIN 31g; CALC 4%; VIT A 20%; VIT C 40%; IRON 15%

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