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Fresh Fish Tacos

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Total Time (minutes)
15
Difficulty
1
Servings
4
Ingredients
8
Total Prep Time: 5 minutes
Calories Per Serving: 290
Nutrients

Nutrition Facts

219g

Amount per serving
Calories 290 Calories from fat: 110
% Daily Value*
Fat 12 g 18 %
Saturated 2 g 10 %
Trans 1.5 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 4.5 g %
Cholesterol 45 mg 15 %
Sodium 490 mg 20 %
Potassium 460 mg 13 %
Carbohydrate 25 g 8 %
Fiber 4 g 16 %
Sugars 7 g
Protein 22 g
Vitamin A 6 %
Vitamin C 25 %
Calcium 4 %
Iron 6 %
Vitamin D 10 %
Vitamin K 15 %
Thiamin 10 %
Niacin 15 %
Vitamin B6 20 %
Folate 10 %
Vitamin B12 15 %
Phosphorus 15 %
Magnesium 15 %
Selenium 45 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Delicious white fish fill this taco.

Ingredients

  • 1 tsp. olive oil
  • 3/4 lb. white fish fillets such as cod or flounder
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 8 flour tortillas (8-inch)
  • 1 avocado, chopped
  • 1/2 cup DOLE® Red Cabbage, shredded
  • 1 cup DOLE Tropical Gold® Pineapple, cut into chunks
  • 1/2 cup (optional) prepared salsa

Directions

  1. Heat the olive oil in a nonstick skillet over medium-high. Add the fish fillet, skin-side down, and season with salt and pepper. Cook for 5 to 7 minutes, turning fish half-way through cooking time, until it flakes easily with a fork. Remove skin and divide fish into 8 pieces.

  2. Meanwhile, warm tacos according to package instructions. Place a piece of fish in each taco and top with equal portions avocado, cabbage and pineapple. Serve with a tablespoon of salsa on top, if desired.

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Fresh Fish Tacos Delicious white fish fill this taco. Prep Time: Cook time: Serves: 4
Nutrition facts: 290 Calories, 12 grams fat
Ingredients: 1 tsp. olive oil, 3/4 lb. white fish fillets such as cod or flounder, 1/2 tsp. salt, 1/4 tsp. ground black pepper, 8 flour tortillas (8-inch), 1 avocado, chopped, 1/2 cup DOLE® Red Cabbage, shredded, 1 cup DOLE Tropical Gold® Pineapple, cut into chunks, 1/2 cup (optional) prepared salsa, Directions:

Heat the olive oil in a nonstick skillet over medium-high. Add the fish fillet, skin-side down, and season with salt and pepper. Cook for 5 to 7 minutes, turning fish half-way through cooking time, until it flakes easily with a fork. Remove skin and divide fish into 8 pieces.

Meanwhile, warm tacos according to package instructions. Place a piece of fish in each taco and top with equal portions avocado, cabbage and pineapple. Serve with a tablespoon of salsa on top, if desired.