Fish Tacos with Homemade Tartar Sauce

Fish tacos are on the menu. If you don’t have leftover fish, you can cook some. I’ve even used the plant-based “f’sh fillets” by Gardien. They worked quite well. Just bake them per package instructions.


The tacos are served with a quick tarter sauce, shredded cabbage, lettuce, seared peppers and homemade Quick, Low-sodium Tomato Salsa. Serve some vitamin rich kiwis as a finish.

Grocery List Fish Tacos
Download List

Fish Tacos

Produce

garlic (if needed)

sweet onion(if needed)

Napa cabbage (if needed)

red leaf lettuce (if needed)

1 jalapeno pepper

1 Anaheim pepper

2 Roma tomatoes 

fresh cilantro

2 limes

1 lemon

2 kiwi or fresh seasonal fruit of choice (one per diner)

Canned/Dried Foods

one 15 oz. can no-salt diced tomatoes

sesame oil(if needed)

capers (if needed)

dill pickle (if needed)

capers (if needed)

rice wine vinegar(if needed)

low-fat or vegan mayo (if needed)

Meat/Fish/Poultry

6 oz. fresh cod

Chilled Foods/Dairy

sharp cheddar cheese (if needed)

1 pint fresh tomato salsa (if not making quick low-sodium salsa)

plain, nonfat yogurt (if needed)

Nutritional Value Fish Tacos

Nutritional Analysis

Fish Tacos

Per Serving

Calories: 520

Protein: 33 g

Carbohydrates: 59 g

Total Fat: 17 g

(Saturated Fat: 7 g

Dietary Fiber: 13 g

Cholesterol: 70 mg

Sodium: 920 mg

% calories from fat: 30.3 %

Serving Size

2 Tacos made with 6″ whole-wheat tortillas with everything and 1 kiwi per diner.