Nutritional Info

Nutrition Facts

Serving Size 1 (1260g)

Calories 1394
Calories from Fat 257 (18%)
Amount Per Serving %DIV
Total Fat 28.6g 44%
Saturated Fat 13.7g 69%
Monounsaturated Fat 9.5g
Polyunsaturated Fat 5.3g
Trans Fat 0.0g
Cholesterol 444.9mg 148%
Sodium 1334mg 58%
Potassium 5321.9mg 113%
Total Carbohydrate 42.7g 14%
Dietary Fiber 1.9g 8%
Sugars 8.5g
Protein 218.4g 437%

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Recipe Description
These crisp and creamy tacos are full of flavor and color. For a splurge, add some halved cherry tomatoes and fresh chopped avocado.
Prep time
10 min
Cook time
15 min
Ready In
25 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  guacamole
1 Cup(c)  shredded cheddar cheese
1 1/2 Cup(c)  shredded lettuce
4   flour tortillas
1/2 Teaspoon(t)  paprika
1/8 Teaspoon(t)  cayenne pepper
2 Teaspoon(t)  chili powder
16   frozen fish fingers
1/2 Cup(c)  salsa
3/4 Cup(c)  frozen corn, thawed and drained
2 Ounce(oz)  canned chopped green chilis, drained
1 Tablespoon(T)  lemon juice
1/2 Cup(c)  sour cream


Preheat oven to 400°F.

In medium bowl, combine sour cream, lemon juice, green chilis, and corn; mix well. Add salsa; stir and set aside.

Place fish fingers on cookie sheet

In small bowl combine chili powder, cayenne pepper, and paprika; mix well.

Sprinkle this mixture over the fish fingers and toss to coat Bake fish according to package directions.

Heat taco shells in oven according to package directions as soon as fish is done; for about 4-5 minutes or until hot.

Assemble tacos by starting with the sour cream mixture, adding some fish fingers, then topping with lettuce, cheese, and guacamole.

You can let diners assemble their own tacos. Serve immediately.

Additional notes

There are not reviews for this recipe.

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