Ingredients20 m servings 192
- Heat oven to 450 degrees F. Thaw fish fillets if frozen. Rinse fish and pat dry with paper towels. Cut fish fillets crosswise into 1-inch slices. Place fish in a single layer in a greased shallow pan.
- Combine butter, DONA MARIA(R) Chicken Bouillon, cumin, garlic powder and BUFALO(R) Picante Classica. Brush over fish.
- Bake for 4-6 minutes or until fish flakes easily when pierced with a fork. Meanwhile, combine mayonnaise, sour cream and lime juice. Add shredded lettuce; toss to coat. Spoon lettuce mixture onto each warm tortilla. Top with fish. Serve tacos with HERDEZ(R) Salsa Casera.
Per Serving: 192 calories; 8.8 14.5 12.5 35 364 Full nutrition
ReviewsRead all reviews 11
My husband loved these tacos!! I tweaked it a bit by using the incredible taco seasoning mix on this site(submitted by Bill Echols) in lieu of the spices listed . I also chopped some tomatoes an...
Simple & Tasty: We used Tilapia and it still tasted great, that's all we had in the freezer. I tried to stick to the original recipe for testing purpose but still ended up changing a bit. Left t...
Wonderful. I varied it a little. I used Tilapia and don't know Dona Maria products. I substituted French's Taco Seasoning. I used generic salsa, tomatoes, cheese. It was wonderful!
Here is how I adapted the recipe - I used Tilapia fillets and left out the chicken bouillon. I had some coleslaw on hand that I mixed with chipotle pineapple salsa to add to the tacos, so I left...
This is our go-to fish taco recipe. We use cod, diced up into 1/2" cubes. I only use 1 tsp of Goya chicken bouillon in the sauce. We cook our fish in a non-stick pan in a little olive oil, an...
Made it as described and loved it. It is delicious and fast to make. It took longer to preheat the oven than to make the entire recipe. This is a great go-to lunch and very healthy.